re: Brisket on Pellet Grill

I did one yesterday on the yoder Ys640 pellet smoker. My advice is don't cook exactly to temp or time.

Clean your firebox out before each cook... Situate the mean so that the point {thick part of the brisket} is facing the heat source and the flat is facing the smoke stack. There is a lot of debate about smoking it fat side up or down. I've done both ways and I don't think it makes a big diff. I usually run my smoker at 235 for a brisket. You can put a water pan in if you like.

Ive done a few brisket now and you should start probing it when it gets close to 190. If the probe slides in without any resistance or minimal resistance, then You can pull and rest.

I wrap in unwaxed butcher paper and rest in cooler for about 5 hours.