[K-Barbecue]

Start out at 225 fat side down until internal temp is about 145. I prefer 180 but the Traeger only has 150 then 225 and 150 is too low for this. Then crank her up to 325 until internal is about 175 and you're happy with the bark and the fat is good and rendered. Then foil fat side up until done. As said above use a 100% pellet. I like a 50/50 mix of mesquite and hickory with my brisket. Also I trim the fat cap to about 1/4" before cooking. The lower starting point will give a good smoke flavor.