I cooked the brisket, ribs, and pulled pork last night. I had planned on having a few friends over to celebrate Juneteenth but turned lazy, BTW the pulled pork taco I had for lunch was very good.
The "Pit Boss" pellet smoker is a great smoker, easy to use, holds temp with little effort, even the wife likes it because it doesn't smell of smoke for weeks after use. The brisket it produces will be one of the tenderest briskets ever, just one problem it has no taste. The pulled pork and ribs are no problem, they will be covered with sauce but a brisket should stand on its own and I've yet to do a brisket that approaches the taste of one from my wood fired pit.
Pellet smoker; set temp to 180F put brisket on the rack, check every hour or so to make sure nothing has changed. After about eight hours, incrase pit temp to 225F to take the brisket pass the "stall". Once internal temp gets to 200F plus or minus a few you are finished.
The old pit routine is to check every 15min to adjust wood and fire in fire box and move the meat in and out of the "hot" spots. Twelve to sixteen hour of constant attention. When the brisket is finished it is worth the effort, maybe. I gurss the guestion is; Is it worth 16 hours of constant attention vs. the same time with little effort for a little different brisket. One that you can only get at the best BBQ joints vs. one just like a brisket from a BBQ chain.
Ms. Bubba would vote for the chain but then she ain't a Texan.
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