Quote Originally Posted by blk96gt View Post
What temp did you have it on before you bumped it up to 180?
Just the pure smoke setting on the Traeger.

The Hallett 2016 brisket was version 2.2 - 3/4 cup of brown sugar, 1/4 cup turbinado.

I think the key to that one was that it rested for about 3 hours just double wrapped in foil.