I smoked a 15lb Beef Brisket on the Traeger this weekend. I used Traeger’s Gourmet Blend of Pellets that consists of Maple, Hickory, And Cherry. I smoked at 180 degrees for 4 hours and 225 for about 16 more hours until internal temp was approx 200 degrees. With 3 hours left i wrapped the brisket in pink butcher paper. I then rested the brisket in the butcher paper and wrapped in towels. I put the brisket wrapped in towels in my cooler until i am ready to eat.
The pink butcher paper, i feel, is better than foil because it keeps the bark nicer than wrapping in foil.
Here are a few pics below.
