Got a question for you guys. I’ve been doing briskets for several years on a traeger pellet smoker, usually large 14-16 lbs before trimming. I’ve been doing them at 225 till the temp in the middle is 190ish, after wrapping in butcher paper after about 5 hrs. Problem I have is the the thin end of the flat burns to a pretty hard crisp and so does the bottom of the brisket. Still edible but the meat drys out. Anyone else experience this? I thought about putting a fireplace brick on top of the firebox cover to maybe disperse the heat a bit more. Any thoughts?