The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Recipes › Other Recipes › Pellet Smoked Pastrami › Pellet Smoked Pastrami
What brand of pellet grill do you have?
Normally brisket is 1.5 hour per pound but yours being a flat it will get done faster. Low and slow at 225*
A flat I would foil with Apple Juice at an IT of 165 then remove at 190 and rest.
You can pull at 190* and FTC which is OPT
Towel= wrap the foiled brisket in a towel
Cooler= place foil/towel wrapped brisket in an igloo cooler (no ice) from 1.5 – 2 hours
If your going to mop, I like 1/4 cup canola oil mixed with 4 cups apple juice but remember mopping=less bark on the brisket.
Hope it goes well for you.