I moved onto the Traeger a few years ago; set and forget. I mist the brisket with apple cider and apple cider vinegar before going to bed, and then a few times in the morning. Wrapping is ok if you're in a time crunch, but I generally like to let it ride unmolested - better bark.
I usually start a brisket around midnight, and I don't wrap it until it hits 202 or so. After that, I toss it in a Yeti for 4 or more hrs until it's time to slice it up.
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