Hi from Seattle!

[HAFoodie]

Hi, everyone, new to the forum from Seattle here. Had my pellet wood smoker for about a month now (2 racks of spareribs on right now) and am gearing up to try brisket on the 4th. Yikes!

[kmhfive]

Welcome to fun and learning! The pellet grill should handle the brisket fine. Dry brine early and allow plenty of Cambro time at the end! Remember the probe test is a better gage than temperatures for when to pull the brisket. Post pictures if you can.

[LA Pork Butt]

Welcome to the Pit!

[HAFoodie]

Thanks! Yep, dry brining now, so it'll have about 40 hours on the salt. By probe test do you mean how the meat feels when you slide a fork/probe in? I'm aiming for about 205, so I figure about 12 hours in the smoker + 2 in cambro . . . if I can wait that long! I've got a 3.8 lb flat, so looking forward to it!

[kmhfive]

Yep. When the probe slides in like butter it's ready. I'd start checking your Brisket at 190-195F. Some are done before 203F. Rest in the Cambro is VERY important to let the gelatin distribute.

[HouseHomey]

Huntington Beach welcomes you Ma'am. Have a friend in Mukiteo HAFoodie.

[MBMorgan]

Welcome from Colorado!!

[RonB]

Welcome to The Pit!

[FireMan]

Welcome aboard HA. Eat good & have fun!

[Corvus]

Welcome and good luck on your cook, from Friday Harbor.

[fuzzydaddy]

Welcome from Florida!

[DWCowles]

Welcome HAFoodie

[Oakgrovebacon]

Welcome to the pit from Southern Illinois!

[Mr. Bones]

Howdy from Kansas Territory, Welcome to th' Pit!
Glad to have ya here, enjoy!!!

[Nate]

Welcome from Indiana

[Catmandu]

Welcome, from up the road in Everett. Good luck on the brisket!