I’ve been smoking brisket Texas style for over 35 years. I have a Texas pit that I can smoke 200 lbs of meat at one time. It is made from 3/8” cold rolled steel for heat control and has an offset firebox. It produces the best brisket I’ve ever eaten and I’ve eaten at most of the top 50 bbq joints listed in Texas Monthly. It’s not that I’m such a great pitmaster, it’s using quality meat (I use Prime brisket), constant heat (225 degrees), simple injection, and a quality rub. Smoke for 6 hours, wrap in pink butcher paper and continue smoking until the internal temp reaches 203 degrees. However, you can make an excellent brisket in a small pellet smoker. I do it all winter on the Texas gulf coast. You won’t get as much of a smoke ring since pellets don’t produce much nitric oxide gas which when it reaches the myoglobin turns red. The flavor and tenderness will still be there.
Start with a quality 14-16 lb full packer brisket
Trim fat cap to 1/4 inch & trim all the deckle fat between the point & flat
Inject with your favorite brine and let sit overnight and then coat with your choice of rub.
Smoke @ 225 degrees for 6 hours.
Wrap in pink butcher paper and continue to smoke until internal temp reaches 203. Take out of smoker and place it in a cooler still in pink paper insulated with newspaper. Let rest 2 hours and up to 4. Slice across the grain.