Thanks for the pointers, Dad, I'm getting ready to trim up & season my brisket right now before throwing it on tonight. Hopefully mine turns out as well as yours did.I trimmed most of the fat cap off and used a pretty good coating of Meat Church Holy Cow. Put it in the refer for a couple hours while I calculated my timing. Heated up the Traeger for 15 minutes set to 200f. It went on the grill at 8:45pm and I didn’t even look at it until The next morning at about 6 and the IT was at about 145 when I woke up. I increased the temp to 225 and it eventually stalled at 153f for maybe 3 hours then started going up. When it was at 165 I wrapped it with heavy duty foil. At about noon I bumped the temp up to 275 and when it reached over 204f I T, I took it off.
it was the best I have ever had