Trim the brisket according to the instructions given within this post, removing silver skin, and extra pockets of fat. For a pellet grill, leave on the fat cap, as we will be smoking fat side down, to protect the brisket from radiant heat from below.

Sprinkle the brisket with rub where it has a generous coating, but can still breathe. Remember too much rub could make the brisket salty. Any beef rub can be used and we will link our secret recipe.

Prepare the pellet grill with plenty of pellets, 1 pound per hour of cook time.

Preheat the pellet grill to 225. Add a water pan if using. (We recommend a water pan.)

Place the brisket fat side down in the chamber.

Insert the probe into the thickest part of the meat and close the chamber.

Smoke to 170 degrees, remove the brisket from the chamber and wrap in butcher paper, 2 coats fully. Leave the probe in the meat and work around it.

Put the brisket back on the pellet smoker and smoke to 195-197 degrees.

Remove the brisket from the pellet smoker, wrap in towels, and place it in an igloo style cooler for 4 hours.

After 4 hours remove the brisket and slice it. (Check out our post for complete slicing instructions.)

Enjoy with bbq sauce, onions, toast, pickles, and your favorite side dishes.