I have done a fee smaller brisket and so far all have came out great. I know there a lot of way of doing brisket. I am using a Rec Tec pellet smoker. I like to cook at 225 low and slow. I have only trim a little of fat off and will cook fat up and will not foil. I want to have it ready by 1 pm on Sat. I know each brisket are different. I will cook to around 185 190 then start doing the toothpick test. I do have a few question,
1) What kind of wood pellet is best for brisket?
2) What time would start cooking?
3) If it get done early how long can I foil it and keep in a cooler?
4) If it not done can I raise the temp in the smoker the last few hours and still be ok?
I can start any time but just want done and warm for dinner time.