Trim excess fat to about 1/4 inch
Season generously with salt, pepper, and optional beef rub
Preheat pellet grill to 225°F
Use hardwood pellets like oak, hickory, or mesquite blend
Place brisket on the grill fat side up or down based on your heat source
Insert a meat probe into the thickest part of the flat
Smoke until the internal temperature reaches 165°F to 175°F
Wrap brisket tightly in butcher paper or foil
Return wrapped brisket to the grill
Cook until the internal temperature reaches 200°F to 205°F
Check for probe tenderness in the flat and point
Remove brisket from the grill
Rest wrapped brisket in a cooler or warm place for at least 1 hour
Slice against the grain
Serve the flat and point separately if desired