Texas brisket is the best by far. We used a Traeger to get the perfect melt in your mouth brisket. Notes & directions below. Trim fat the night before Make it aerodynamic for the best bark. The day of grilling 30 minutes out in the morning - room temp Dry it Cover with mustard Rub with salt & pepper (coarse pepper) Grill set to 225° Put brisket directly on the grill fat side up Apple cider vinegar spritz every 30 minutes Take it off the grill when the probe shows 165 ° internal Wrap in paper or foil. Note: Make sure the temp probe isn't wrapped or your signal may be blocked. Stick wrapped brisket back in the grill Take it off the grill when the probe says 203 ° - pull it off BUT leave probe in Let us rest until it is below 150 ° internally. Slice and eat Should be able to estimate about 1 hour/pound. This counts the resting/cooling time. We started at 4 AM and finished the whole process by 3:45 PM on a brisket that was ~10 or 11 pounds after trimming. This is a