I am new to all this smoking jazz and forums aswell. So here we go, I got a Daniel Boone Green Mountain Grill three weeks ago, 2 weeks ago I smoked 2 pork butts. I used about 1.5 bags of pellets, I thought that was a little much so I called the Green Mountain and they said try different pellets wit the sam kin of burn(time and temp). So this weekend I am going to smoke a brisket at 215 degrees. The reason I am posting is because I need to know if doing a brisket at this temp will be ok, thoughts?