I'm not happy with my recent brisket results. The last couple of times I have made it the bottom burns to the grate, and it is too mushy to slice properly. Here is my basic technique:
- Start with a full packer brisket
- Trim the fat cap
- Rub - sometimes just salt an pepper, sometimes a rub with sugars in it
- Smoke at 225 on a pellet grill, fat side up
- Pull at 205 internal temperature.