So I did my second brisket this weekend after my first was less than desirable and I came to you with questions. (Original post https://www.reddit.com/r/pelletgrills/s/Ezi0MJ89sd)
This brisket was slightly smaller and choice instead of prime. I trimmed it much better (could still use some work) and I cooked it longer before wrapping. Cooked overnight at 180-200 until it hit about 170/175 internal. The bark was great at this point. I also cooked it fat up instead of fat down like last time.
Before wrapping, I had put the fat I trimmed in a pan and cooked it overnight too so that a lot rendered and I put this over the brisket.
Wrapped in paper and back on the grill at 250 untile internal 208. That’s when it finally hit probe tender. Pulled it and let it rest on the counter for a bit the. Placed it in the oven on warm setting (150 deg) to rest as we had to run errands. Came back and it was still 180 internal. Rested about 3 hrs.
It was much better than last time. Tender, flavorful. If anyone, it was a bit pot roasty. Unsure of that was the warmer rest or the cook.
Thanks all for the advice previously. I still have a lot more to experiment with. The odd thing was that this cook seemed to go through a lot more pellets than the previous cook even though it was warmer out.
by Darth_Osteo