[JazzyBadger]

I don't get what you mean by cooking too fast. Some briskets are going to get to the stall point quicker than others, especially with temp swings, but the stall is where it all slows down.

As far as temperature, just cook at whatever temp the Traeger likes to cook at. Forget the staying at a, "low and slow" temperature if it's going to create a bunch of headaches.

As far as various areas the only place I really 'temp' on a brisket is the thickest part of the flat. My briskets come out purty. The only real challenge in getting a brisket right is not overcooking it in my opinion. You can get crumbly meat pretty quickly if you're pushing for it to be perfect and overshoot.

The common issue is generally undercooking though, for whatever reason.