Did a brisket on the pit boss xl. Rubbed with salt, pepper, and garlic powder. The last one I tried turned out pretty dry when I set my temperature to 250. This time I planned to keep a lower temperature 225 and add a water pan. I've never tried a water pan in a pellet grill but figured I'd give it a go. Full disclosure I realized my pit boss runs hot as I move across from left to right so I set the temperature at 225 and temps ranged from 215 to 290. The spikes were short and only when pellets were added. For the most party I was between 235 and 255. Went on at 8pm, wrapped in butcher paper at 2am with a couple spritzes of apple juice, and was done at 9am with an IT of 196. Coolers it for 2 hours and sliced it up. Turned out amazing and I'll try to repeat this process from now on. Ot sure if the water pan helped but this brisket was tender all the way through. Added a before and after picture. Thanks for looking.