The Brisk It Brisket
Start with a full packer brisket and trim off any excess fat that is remaining on the brisket. For best results, leave about ¼ inch layer of fat when trimming. Carefully remove silver skin with a sharp knife.
Season the brisket liberally on both sides with an equal mix of kosher salt and black pepper.
Preheat grill to 225°F with the lid closed. Ensure that the pellet hopper is fully filled with pellets - you will need them!
Once the grill reaches a stable temperature at 225°F, place the brisket with the fat side down on the grill. Place the probe into the fattest part of brisket to monitor the meat temperature using your Brisk It app. Continue to cook for approx. 5-7 hours, or until internal temperature reaches 160°F.
Optionally, to help retain moisture, you can place the apple juice in a spray bottle and spray the brisket once an hour starting at the 4 hour mark.
Once the internal temperature reaches 160°F, remove the brisket from the grill and wrap in unwaxed butcher paper. Overlap two sheets of butcher paper to create one wide sheet and place the brisket in the center to wrap. You may also use aluminum foil, which will retain more moisture, but may soften the exterior bark.
Set the grill temperature to 250°F. Place wrapped brisket back in the grill with fat side down and insert probe to the fattest side of the brisket. Continue to cook the brisket for approximately 4-5 hours, or until internal temperature reaches 203°F.
When the brisket reaches internal temperature of 203°F, remove from the grill and place the wrapped brisket in a dry, empty cooler with the lid on to rest for at least 60 minutes. If you do not have a cooler readily available, you may also rest the brisket on the counter.
Remove the brisket from the butcher paper. Place the brisket on a cutting board and slice against the grain in ¼ inch slices. Set the barbecue sauce on the side as a dip. Enjoy!