My brother just got a me a Treager yesterday for my bday. I have an Oklahoma Joe offset smoker now, but that thing is a process. I have done ribs, chicken, Boston butts etc on the Oklahoma Joe. I want to do a 8lb brisket I got from Costco today on the new Treager tomorrow. I need some tips...I have heard fat up/down, I have heard wrap/don't wrap, I have heard internal temp of 195 up to 205, etc etc. My plan was rub down with salt/pepper tonight. Smoke for 4 hours tomorrow fat side up, then then turn to 225-250 until internal temp was 205. No wrapping, no anything outside of changing temp on traeger from smoke to 225-250. Anyone have any thoughts?