Bull 9 lbs. brisket success - no wrap until FTC

[Gaylon]

Did my first brisket on the Bull. Salt and pepper only. Traeger signature pellets. 13 hours overnight at 200F, no wrapping until finished at 205F on two probes. FTC for 6 hours - dropped to 145F. Put in the oven still foiled at 225F for 30 minutes or so to get good and hot. Perfect. Thank you for all the advice on this forum.

 

[Dwight Smokem]

Great bark for S&P only and fat rendered nicely. How much did you trim it? Is that a flat only? It looks pretty uniform in thickness.

 

[Gaylon]

Great bark for S&P only and fat rendered nicely. How much did you trim it? Is that a flat only? It looks pretty uniform in thickness.

Thank you, Dwight. I should have taken before pics. It is definitely smallish at 9 lbs, but it was not just the flat. I trimmed the fat layer to an about 1/4 inch or so, then placed the fat side up and never touched it until the probes hit 205F this morning at 9.