Decided to try my hand at brisket for the 1st time this past weekend. It won't be my last. Maybe it was beginners luck but man did this thing turn out just about perfect. Very tender. Picked up a 7 lber and rubbed it down with Striplings steak rub with plenty of black pepper. Then wrapped it in saran wrap for an overnight sleep in the fridge. Bout 4:45 Saturday morning I headed down the the grilling shed with brisket in tow. Set Traeger at 180. Mine runs about 20 degrees hotter than the setting at low temps. It averages bout 200 degrees when set to 180. Put it on at 5:00 a.m. After 7 hours running at 200 degrees it was ready to wrap in foil. Pulled it when internal temp hit 195 and let it rest wrapped in foil for couple of hours. The moment of truth arrived when I set it on the cutting board. Mercy me! It was durn near perfect. Very tender. Sliced it in bout 1/8 inch slices. Had a back up plan just in case I blew the brisket. Threw on a rack of baby backs during the cook. They were edible as well. Did brisket sammiches, ribs and the usual suspect sides. Pretty good day!