Let me preface by saying I've had my Grilla Silverbac for a little over a week. This is my first long smoke, ever. So I probably did a lot wrong, but it turned out fantastic. I am using locally sourced walmart pit boss BBQ competition blend pellets and I'm kind of happy with the results I'm getting.
I started with a basic rub of salt, pepper, granulated garlic and onion powder. Let that sit on it at room temp for about an hour. Then I put it on the grill and wanted to take advantage of the warm up smoke. It was a 6 pound flat fresh from the butcher the day before.
I let that cook at 250 until I got it up to 165 inside. Then I wrapped it in pink butcher paper and put it back on until it was 205 in the middle. Overall took about 8 hours.
Then wrapped in a towel and let it sit in a cooler for a couple of hours while I finished off the side:
Here's the brisket out of the cooler:
Sliced (think I went too thick on the slices, but it had a really good taste):
All said, pretty successful. But some folks didn't show, so it was just my wife and kids eating. Now to figure out what to do with the half that's leftover (and to figure what I'm smoking next weekend).