Trim hard excess fat, leaving approximately ¼" layer of fat on the fattier side
Apply a liberal coating of SPG to fat side until the meat is barely visible
Let rest & adhere for 15 minutes
Repeat for the sides of the brisket
Repeat for the lean side of the brisket
Let rest & adhere for 15 minutes
Cook
Fill up your pellet hopper with hickory pellets
Start up your pellet smoker & set temp to 225 degrees F
Place the brisket fat side down directly on the grill grates on the side furthest from the firebox with the thickest part of the meat towards the firebox
Cook until 165 degrees F in the thickest part and wrap in unwaxed butcher paper or aluminum foil
Continue cooking until thickest part reaches 203 degrees
Rest, Slice, & Serve
Remove from the smoker and let it rest in a dry cooler or 180-degree oven until you're ready to slice and serve
Slice against the grain into pencil-thick slices until you get about halfway through
Separate the top piece of meat from the bottom and slice each individually (again against the grain)