I’m actually smoking a Christmas gift from my crews at work ... a 15lb beef brisket. Got her trimmed & lathered up with a prime rib rub ... and on the Traeger about 6:30 for a night smoke. Have the pellet hopper brim full with a blend of hickory, cherry & maple. I’m running the smoker for 3-4 hours at 165 to set a good smoke flavor then cranking it to 225F for the remainder of the cook. Looking for a 195-200F internal temp on the thickest part of the brisket. Using the WiFi features of the grill & app on my phone.... have all the alarms set to wake me up if anything goes above or below my set points . Got to love technology. I figure it will be on up in the morning before done.... but man this chunk of beef smells good now.