My first brisket on this Grill/Smoker... It is great at keeping the temp just right and if you have an IPhone, then there is an app for it too, just not for Android - Yet. My way: I use Head Country Rub made in Ponca City, OK. Rub dry mix into brisket. Let chill in the refrigerator for 24 hours. Place brisket on lower rack of the Memphis pellet Grill, fat side up. Insert the meat probe into the brisket, and set the meat probe temp to 160 degrees F and close the grill lid. Set the Memphis Grill temp to 225 degrees F. Smoke the meat until internal temperature reaches 165 - 170 degrees F. I spritz / spray about every 20 minutes or so with apple juice. When the brisket reaches an internal temperature of 165 to 170 degrees F on an instant read meat thermometer (after about 4 to 5 hours), remove it from the grill and double wrap in aluminum foil to keep the juices from leaking out. Return the brisket to the grill (or smoker). The brisket is finished cooking when it is very tender and reaches an internal temperature of 190 degrees F, about another 1 to 2 hours. Let rest for 45 minutes, then unwrap and slice. I you want a Great Side...try this one....My mother's recipe from Texas many years back....grew up eating it with my bologna sammy's when a kid or with anything at all. Pork and Bean Salad - Sorry if you can't eat pork (not really) 1 can of Pork and beans 1 medium onion, chopped 1 bell pepper, chopped Put in bowl, Mix, Chill for and hour or so and eat...(Don't heat it up, then the onion and bell pepper would not be crunchy).