Hey everyone! Did my first brisket solo this weekend on my Traeger 34 Elite. Posting my process and lessons learned to improve and hopefully help others. 5/06/2016 2016 Traeger Elite 34 Prep time: 12 hours Smoke time: 19 hours Rest time: 9 hours Total time: 40 hours Outside temp: 58F Pit temp: 225F (start) Target IT: 195F Process: Purchased a nice 12 lb whole beef brisket for $2.99/lb locally. Had fat trimmed to 1/4". Scored the fat, massaged both side with oil to coat (but not drip). And then I applied this meat rub liberally. Wrapped in foil and refrigerated overnight. The next day, around 12PM, I preheated the smoker at 225F with hickory pellets. Placed brisket fat-side down (right out of the fridge). No meat probe inserted yet. Spritzed meat every 1-1.5 hours with this spritz recipe. After ~5 hours I inserted the meat probe, which showed a IT of 156F. Let it run overnight, woke up the next morning to a brisket at 186F (no foil). Let it continue to cook til 195F and until the meat probe felt like cutting through hot butter (~7:30AM) Wrapped generously in foil and multiple towels, then through it in my oven (no heat) to rest until dinner (~4 PM). Removed the point, and put in fridge to make burnt ends tomorrow! Sliced into 1/4" pieces, against the grain. Q-view: Fresh from butcher and good price 9 hours into smoke After smoke finished (19 hours), as I wrapped it up to rest. The flat (top) was a bit overcooked Mmmmmm The point was cooked perfectly Lessons learned: After eating WAY late on my first pulled pork, I decided to use the 2 hour/lb estimate on the brisket. Turns out the cook was actually closer to 1.75 hours/lb (1.6 hours/lb exactly). This meant my cook was done about 5 hours early (planned for 12PM finish and a 3-4 hour rest). I used 20.5 # of pellets over 19 hours = 1.1 #/hour The flat was a bit dry, but the point was perfect...considering splitting the two BEFORE starting the smoke and cooking each to 185-195F. I felt the probe "cut like butter" in the point, so I'll be sure to try that as the temp starts hitting 185F in the future. Lexington Dip bbq sauce was AWESOME with this brisket. Huge fan. Not sure if the extended rest contributed to drying out the flat a bit. Either way, seems like each piece will likely be "finished" at different time or temp, so is splitting the meat ahead of time a good idea? Anyone try this?