I'm don't do award winning TX bbq, but I would like to know how to do
a basic brisket, properly. Last time I tried (ECB), it came out
looking good, but was on the dry side. This with lump, 200-225F,
10-12 hrs. I forget if pt or flat.

While I'm currently between rigs, I have access to a Traeger pellet Q,
this weekend, and would like to do a successful brisket. Brisket is
mucho expensive, here in the CO Rockies (remote), but it matters not.
Must have beef!!

All advice welcome.

nb