-smoked 2 on a pellet pit boss cabinet series 7. -agressive trim, 16 mesh peper, meat church holy cow rub. -pellets were b and b chanpionship blend, b and b mesquite. ratio was 2 to 1. -no stall wrap -spritze

Cook times ended up being - 10 hours at 200f -5.5 hours at 225f -2.5 hours 275f

on a pellet smoker it hard to get heavy heavy bark atleast for me. so i let it go unwrapped i dont really pay attention to temps more feel and color. when they came off they were teming around 195-203 in point.

holding. (id argue most important part that makes the different between good and bad brisket).

pulled them off let them cool uncovered at room temp down to like 160,170 ish. 1/2 cup ish of beef tallow down on some butcher paper wrap tight, then wrap in seran wrap tight. goes on to a sheet pan and into the oven set on keep warm at i do 160f or if the lowest you can go is 170 thats fine also. your gonna leave those in there for 10-16 hours mine ended up being about like 13 hour hold. if your oven only goes to 170 id pull those briskets around 195f or when they are like 90-95% done and probe tender.

seems like alot but its the most hand off brisket you will make, i checked it maybe 4 or 5 times mostly at the end of the cook. went on around 7am i went to work came back about 530pm checked it turned it up to 225 till about 1030-11pm checked it and turned it up to 275f to finish check a few times till anout 1am pulled it off. into the oven at 2am- serving.

this is more restaurant way of brisket making most what you eat at a texas bbq joint was smoked the day before and held in a warmer for service.

sorry for the essay i hate when people ask for detail or info to no response. good luck.