So I’m doing my first brisket tonight. Moved into a new place, wanted to do something nice for my two roommates. Picked up a chicken from Sam’s and it weighed right at 21lbs. Trimmed it down a decent amount, never trimmed before so did it based off of what I’ve seen from the past couple years of random YouTube bbq videos and shorts on social media. Should’ve took more pictures, but this what it looks like now, pretty flat and even, the point has a little rise you can see but tried to get off all the hate fat and tough meat, cut the silver skin off the underside. As someone who dosnt know shit, it looks like I did alright (hopefully)

Slathered it in mustard, seasoned with the sea salt, garlic and some Fire and Smoke chophouse blend. It’s been sitting in the microwave like this since 7 probably, gonna plan to put it on around 10:30.

So far, the plan was set the smoker to 195. Got some pecan pellets, didnt plan ahead and wanted to do royal oak but just picked up traeger at the store. Figured I could roll it for 8 hours give or take uncovered, come home from work and pull it, wrap it in butcher paper with rendered tallow from the trim, and then crank it 250 for another 8 hours. I know 200-203 is a good target but really probe tender seems to be what a lot of people say to gauge it by. I’ve smoked other stuff so I have a good idea what that feels like. And then rest in a cooler for 3 hours

Does this sound like a decent plan? Does the trim look okay ?( I know, you can’t tell much by the photo) I’ll have my roommates around to keep an eye on it till around 2 am probably, make sure the pellets keep feeding. Just wanted some thoughts. Man I really should’ve done this earlier in the day lol