3.5lb brisket tips? (temp/wrap/??)

[neal]

Hi - I've got a small brisket, and in the past they come up OK but I'd like it to be a bit moister. I saw on a blog that i should run it 225, wondering about wrapping? should i wrap and if so at what temp should I wrap? Also I've always avoided wrapping since i figured the main point in a smoker is to get smoke on the meat, when you wrap is it the same as wrapping and cooking in a regular oven or does some decent amount of smoke go in through the folds? Thanks!

 

[traeger860]

Try starting it at a lower temp - maybe 180-200. If you have Super Smoke, turn that on too. Wrap when the internal temp gets to 165 and then turn the grill up to 225-250. You'll get plenty of smoke on the meat before you wrap it.

Pull from grill when internal temp hits 202-203. Let it rest for at an hour before you unwrap and slice it.