Remove brisket from packaging an pat dry with a paper towel. Trim Brisket to your liking (see video Above)
Combine Seasoning and mix well. Season brisket aggressively on both sides making sure to season any exsposed meat
Pre Heat Pellet Grill to 225 Degrees F. Place one probe into the Flat section of the brisket and a second probe in the point. Cook for 6-8 hours until brisket reaches an internal temperature of around 165 degreesF.
If you are happy wth the color and crust on the brisket you may wrap with butcher paper and continue to smoke at 250 degrees for 3-4 additional hours until internal temperature reaches around 200 degrees. Using a Prob thermometer test for tenderness by poking the brisket in diffent areas. there should be little to no tention when the brisket is fully cooked.If you want more color you can continue to cook unwrapped until youre happy with the color. I have cooked briskets completly without wrapping until ti was time to rest with grat sucsess so dont feel like you have to wrap
if brisket is still not tender to your liking continue cooking, testing the brisket for tenderness every 45 minutes-1 hour.
Once Brisket has completed the cooking process wrap in fresh butcher paper and allow to rest for 30-45 minutes before slicing into pencil thick slices.
*Number of portions will vary depending on weight of the brisket once fully cooked.*for accurate portions weigh out each serving individually.*This should be enough rub for 2-4 Briskets