We just did our first brisket and after kind of dreading cooking this particular style of meat, it was delicious. Started with a 17.5 lb, CAB packer. Trimmed a bit of the fat, including the deckle area, removed a bit of "flap," and rubbed the brisket with some Butcher BBQ rub about one hour before getting it on the heat.
We just purchased a Yoder YS640 a few weeks ago and decided to use it, along with BBQer' Delight Hickory pellets. Since so many people opine that pellet cookers in general don't have as much smoke, we elected to set the temp at 180°F for the first three hours so as to increase smoke production, at which time the temperature was increased to 245°F. The meat went on last night around 5:00PM and ambient temperature was in the low 30s. It was cooked fat-side-up and with the point facing the exhaust stack, as opposed to the burn pot.
After six hours the chamber door was opened for the first time and the brisket was spritzed with apple cider vinegar, just because I wanted something to futz with. At this time a meat-temp probe was inserted into the flat. After a couple more hours the temp was up to 165°F, the brisket was pulled and wrapped in some pink butcher paper (that stuff is a bit harder to use than plain old foil), and the probe reinserted.
The next time I checked the IT I was a bit surprised it had climbed to around 186°F and this brisket seemed too have avoided a stall. Then the stall happened. It took some hours to move on up to 190°F, at which time I opened the door and shoved in a bit on the probe. Feeling much resistance to the probe indicated that the brisket still needed more time,... and time. At 197°F, the probe was still "stuck" in firm meat, and lifting up on the wrapped brisket gave a feeling of anything but soft meat.
After a total of more than 14 hours the temperature was 202°F in the flat and the probe met with almost no resistance when pressed into the meat. The point was probed and found to have an IT of 205°F. Leaving the brisket still wrapped in the butcher paper, it was placed in a cooler and surrounded by towels to help insulate it. Four hours later it was removed and placed on a cutting board.
It had a beautiful bark and was as moist as any I've ever eaten. The fat and collagen had rendered nicely, and there was a great smoke ring. Thinly sliced, strips would support themselves when hung from one end but could easily be pulled apart. Everyone just stood around the cutting board, scooping up pieces as they were cut and eating them then and there. Not a single person requested any of the BBQ sauce that had been placed on the dining table.