I just made what was maybe the best brisket I've ever had on my pellet smoker. Burnt ends were smokey and delicious. Pull test was perfect...easy pull apart. Here were the things I did:
Stuffed all the vents on my pellet smoker with foil to prevent smoke from escaping so easily(Most here believe this step is dangerous).
- wrapped both wood "chips" and wood "chunks" in foil and placed on metal plate that sits on top of the pellet burning container (so the wood chips and chunks would get hot enough to smoke).
- Bought "Prime" grade brisket 15lbs to 18lbs not an exact science
- Cut out excess fat on top and on point side of brisket.
- Dug in and cut out a lot of the fat between the flat and the point until it was kind of "C" shaped and laid much flatter.
- boil down (render) fat in a pan and strain (until all fat is dryish/dark brown).
- Season all sides included in-between the cut out C. (I just used Montreal seasoning...nothing else)
- Set pellet grill to 195, start grill with hood open per grill instructions (safety first), then close and allow to heat up. Cook at 195 for ~14 hours
- Pour rendered tallow (fat) over brisket while wrapping in butcher's paper
- Cook another 5 hours at 175 degrees
- Transfer paper wrapped brisket to an ice chest / cooler and wrap in towel with cooler closed. Rest for ~4 hours, bring cooler to your party or whatever event.
- Remove from cooler, towel and paper. Cut and serve immediately.