Trim the brisket, leaving about 1/4 inch of fat cap
Remove any hard fat and silver skin
Season generously with salt and black pepper or your preferred rub
Let the brisket sit at room temperature for 30 to 60 minutes
Preheat the pellet grill to 225°F
Use oak, hickory, mesquite, or a blend of hardwood pellets
Place the brisket fat side up or fat side down based on your grill’s heat source
Insert a meat probe into the thickest part of the flat
Smoke the brisket until the internal temperature reaches 160°F to 170°F
Spritz with water, beef broth, or apple cider vinegar every 1 to 2 hours if desired
Wrap the brisket in butcher paper or foil once the bark is set
Return the wrapped brisket to the grill
Continue smoking until the internal temperature reaches 200°F to 205°F
Check for tenderness by probing the flat and point
Remove the brisket from the grill
Rest the brisket wrapped for at least 1 hour, preferably 2 to 4 hours
Slice the flat against the grain
Slice the point separately or cube it for burnt ends
Serve immediately