Got a pellet Grilla Mammoth smoker from the wife for xmas. Brisket one, in the trash, brisket 2, was not patient enough and took out too soon, at 195 ..... great smoke, but more pieces than not dry. 3rd brisket I would say (see pic) was pretty damn good. Process - S+P, let sit in fridge for 24hr, came out to room temp. 225 temp - until it reached 175 (about ~9hr overnight. Put on some beef tallow, wrapped in butcher paper, put back in and heat up to 250, and took out when it hit 203. Too bad we can't post pics .... how was the process and any advice ?