Brisket on pit boss pellet grill

[Stemy]

Looking for some advice on doing a brisket on my pit boss pellet grill, pro series 1100.
I have about an 18lb brisket, so first question do I want to run it on a p setting or turn it to around 220? How long would it expect to cook and should I cook up to 190 and wrap and cook till 205 and pull and rest for couple hours?

 

[bigfurmn]

I have the Pit Boss 1000SC. I run mine on a P setting for about the first two or three hours, then turn it to 250F. Mine is offset and no PID so it runs hotter than 250, closer to 285. As far as how long it will take has more to do with the meat and the thickness of it. If you are going to wrap it, wrap it when it hits the stall usually in the 160s. Just have a good thermometer handy and try not to open the lid a lot. Plan for it to take longer then you think. Can always keep it warm in a cooler with towels or even an oven on low or off. Brisket is done when it's done usually around 205F. Hope this was helpful. If not someone will correct me soon enough.

 

[schlotz]

To add a bit, you might want to wait a while after it enters the stall. Wrapping too early can in some cases result in the brisket tasting more like pot roast. If I wrap (in butcher paper) the IT is usually closer to 175-180º. JMTC
Remember, no pix then it didn't happen so show us how it went!

 

[JIMSMOKES]

I have the PB1150PS2. My last brisket I ran on S smoke mode (180) all night 11ish till 7 AM. The kicked it to 300 till it got to around 180. The wrapped till it was probe tender all over. Then held in oven @ 150 till ready to eat. Few hours.

 

[sandyut]

I run briskets at 275 start to finish. No wrap, no fuss. Always turns out nice. How long...plan for a long one at 18lb. At 275, as a guessimate 12+ hours? but plan more. Smaller ones have run 10 so...a while. And its done when probe tender.

 

[miller51]

I run briskets at 275 start to finish. No wrap, no fuss. Always turns out nice. How long...plan for a long one at 18lb. At 275, as a guessimate 12+ hours? but plan more. Smaller ones have run 10 so...a while. And it sdone when probe teder.

I agree, brisket can take the higher temp for sure. I might start it a little lower since you're using pellets and they make a little more smoke at lower temps, but I would hesitate to crank it to 275*... last low and slow one I did was a "pastrami" and it was over 20 hrs with no wrap and the rest. I was testing out a specific method, but next time, I'll be back to 275* for sure... if it works for Aaron Franklin

 

[schlotz]

Stemy assuming the 18# is the sticker weight. Remember to weigh all of the trimmings. Subtract that from the 18 so you'll know the real smoking weight going in.

 

[Stemy]

I have the PB1100PS1 model and love it. What p setting are you running? Is it the lower the p number higher temp and less smoke and the higher p number is lower temp and more smoke.
The brisket is just under 16 lbs after trimming it. My plan is to pull it of and let it rest for couple hours. Going to eat about 12-12:30 tomorrow .