Traeger Advice

Brisket

Traeger has a recipe section on their website.

Tons of recipes and videos online too.
Youtube Vid for Traeger Brisket

I just started making pizza with mine and they are coming out great.

I would love to have a dome to help with the browning a little for the top, but overall it's truly better than the chains.

Don't start with brisket. Start with pork butt.

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chicken

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When done right, it's so delicious. But for the life of me I can't get the skin to crisp in the smoker. Have tried just about everything...dry brine, butter, high heat, etc.

First trim the brisket. There are plenty of youtube videos out there to help you.

Once trimmed, I use a 3:3:1 kosher salt, coarse black pepper, garlic powder rub. There are many different rubs that can all turn out good.

I use a stick burner so my temps fluctuate more than a pellet smoker, but I try to not stray too far from the 250 to 275 degrees window. I wrap based on bark. I like to get as much bark as I can without drying it out. If I feel like the bark is getting too crusty, that is when I wrap with butcher paper. After I wrap, I stick it in the oven for the remaining part of the cook for convenience. I feel like once it is wrapped, you are not really getting smoke on the meat anymore. I start probing right at 200 until it feels like pushing through melted butter. Then I pull it out, and let it sit on the counter wrapped for about an hour. Then slice and enjoy