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1 tsp garlic powder
2 tsp paprika
1 tsp ground allspice
1 tsp cumin
2 tsp fresh black pepper
1 oz light muscovado sugar
2 oz salt
3 tsp BBQ Rub
1  x 10 lb. whole flat brisket

1. Combine dry ingredients in a bowl.
2. Trim any thick areas of fat to approx 1/8 inch thick, and trim out any fat pockets.
3. Lightly coat entire brisket with rub mixture.
4. Start Traeger on "medium" allowing grill to heat up for 10 minutes.
5. Place brisket on grid, fat side up.
6. Cook 3 hours "medium", then switch to "smoke" for 4 hours.
7. Take brisket off grill and wrap in heavy-duty foil (or double thickness foil).
8. Continue to cook on "medium" 2-3 more hours.
9. After the 10th hour, carefully open up foil surrounding brisket.  Be careful not to let juices run out. Continue to cook on "medium" until the meat is soft, but not falling apart.
10. Remove brisket from grill.
11. Allow the brisket to "rest" in the foil for at least 30 minutes, remove foil and slice AGAINST the grain.  Serve in buns with a good bbq sauce (for even more flavour, mix the meat juices with the bbq sauce).  Much better than a burger !!!

*Note this recipe takes a long time - start early in the morning for an evening meal or cook overnight for lunch!