I’m probably on my 20th brisket cook now over 3 years and here’s the sum of my knowledge. Hope it helps! And chime in if I missed something!

1. Grass-fed brisket is where it’s at. Yes, I know people rave about the marbling of a prime brisket. But the tenderness and flavor of a grass fed brisket is hard to beat. And it’s still very moist!

2. Please use a water tray. Especially if you are in a dry climate. It keeps the temperature consistent and makes all the difference.

3. Season 24 hours before and let it sit. For me this has made a big difference in end flavor and juice content. I go salt first, then black pepper, and a little garlic powder and paprika.

4. If you are using a Traeger or pellet smoker the hottest part of the barrel is by the smokestack! Not the other way around. Put the point towards the smokestack.

5. Fat side up or down doesn’t matter too much. It’s more of a preference and how much of a smoke ring you like.

6. Cook to probe tender, not to a temperature. This was tough when I started, but really important. Remember - and undercooked brisket is tough. An overcooked brisket falls apart. Probe tender can happen around 195 or 210. Or somewhere in between.

Happy cookin!