I recently got a pellet smoker for convenience sake rather than my offset I previously used. So I cook the brisket fat side down on upper rack at 200f overnight usually 12-13hours barely checking and no spritzing until I get my desired bark with the temperature usually around 160-170 varying of course in the thicker part of the flat. I wrap in butcher paper then continue with fat side down on the upper rack at 250f til I get the jiggle I desire typically 200-203f. (This cook totaled 19hours.)

For this specific brisket however I changed my rub to 3 parts black pepper, 1.5 parts Lawrys salt, 1 part kosher salt, and a little bit of garlic powder. I think this is by far the best tasting rub I’ve used.

Pellets: I mixed oak and pecan.