re: One meat I struggle with smoking is the brisket.

I've never used a pellet grill, but always try to put the point towards closer to the hot part of the cooking chamber.

Watch your bark. If the bark starts feeling really crispy, wrap it regardless of temperature.

Have a general window of temperature for checking the brisket and pull it based on feel more than temperature. A brisket is a large piece of meat with varying thicknesses. It may be 198 at one end and 202 at the other end. When you can probe the whole thing easily, pull it and let it rest.

Also, making sure to let the brisket rest to a cooler temp for slicing is very important. There is no need to put it in a cooler. Just let it rest on the counter. You can put it in a cooler, if you need to hold a temp if you wont be eating for a while.