First Brisket!

Select brisket on a pitboss pellet smoker. Salt and pepper only. Put on at 200 for 8 hours, wrapped in butcher paper and bumped to 250 for another 8 hours. Pulled when it was probing at 195 – 200 (probably a bit early, but lesson learned). Rested in an oven at 170 for another 4 hours.

The point was nice and juicy. The flat was full of flavor, pulled apart, but could have used a bit more moisture. My main takeaway was how important it is to wrap it tightly! My wrap loosened and ultimately leaked a bunch of the juice that would have otherwise helped this a bit during the rest. I'll likely try foil next time as it seems more forgiving.

Overall really happy how a $40 11 pound brisket turned out. Going to try for choice or prime on the next one and refine my technique a bit.