tried a brisket a couple of weeks ago. Unfortunately it was a store bought trimmed up one. Impulse buy, figured why not.
Injected it with beef broth let it sit overnight and spiced it up. kept a spritzer with beef broth, Worchester, dash of apple cider vinegar (not too much though) and every hour or so gave it a wet down. Traeger grill , 3 hours on smoke and finish on 225 until it hit 195.
Damn thing came out pretty damn good. Not tough a bit dry on the edges but the spritzer was the ticket for keeping it moist. A full brisket would definitely cook better.
Still has a few hours to go in this pic