I don’t use pellets.
I use wood and sawdust/shavings. I figure if you dip them before using and mix them in with the dry pellets you shouldn’t have a problem.
That’s what I do with the sawdust/shavings. It makes more smoke and the shavings doesn’t burn out to fast creating a longer smoke with the same amount of shavings.
I do the same with wood,but I soak a few pieces and add it when the previous one catches fire.
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You could also spray them with a water bottle to give it some moisture. It won’t be enough to make them fall apart.
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That’s what I was thinking @Resistance / @SthrnMixer
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I appreciate that @Resistance. I didn’t spray as much during the cook, and no water pan, so I wonder …
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That looks devine
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Thanks man. I was nervous on my first pellet brisket, and my only regrets would be not using a water pan, and maybe, MAYBE not separating the flat from the point, as the flat got a little more done than I would have liked. I did have the probe in the thickest part of the flat during the cook.
My wife says I’m too picky.
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I owe a lot of it to @SthrnMixer who turned me onto Malcom. I don’t think I would have ran it overnight at 190 unless I saw him do it.
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I had to finish it of in the oven to get the marinade sticky. It was done on an open grill (braai) barbecue till I had weather issues.
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I would have started eating at about 8hours 
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Hehe, I HATE that @Resistance, looks like it set up nicely.
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SD At the end didn’t look dry at all, did you inject it with something?
That smoke ring is perfect, wouldn’t go further then that! That smoker works perfectly!
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I didn’t inject at all or spray, as it was getting all it’s smoke when I slept, hehe. I had considered it, but due to timeframing issues, I didn’t get around to it.
Thanks @Iv3shf, it did drop a bright, red ring on the meat for sure. My wife says I"m just too damned picky, and maybe this IS true. I know it is with ejuice recipes, LOL. I had SERIOUSLY considered separating the point from the flat, as it was my first pellet money muscle, but again, due to time issues, just let it rip whole. The flat needed to be just a smidge juicier, and more tender, but hell, they call it the flat for a reason, and they’re always lean, or much leaner than the point hehe.
I didn’t spray of mist during cooking, didn’t use a water pan, and didn’t add any liquid when wrapping it, and did let it rest for over 2 hours. The taste was quite good, and it was very close to approaching charcoal/chunk, not quite there, but pretty damned close.
I can VERY much attest to the much lower (for me) smoking at 190, as it picked up plentiful smoke. Taste was spot on, so can’t complain. I think I’ll inject the next one, and MAYBE maybe, split the flat and point, and monitor them separately to see what’s what, and get a better handle on this pellet’er.
Thank you.
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Full disclosure - I’ve never purposely tried to introduce moisture to pellets. But it all honesty I never will. Pellets take very little moisture to cause them to start coming apart. They are, after all, mere sawdust that has been pressed into pellets. No adhesives, etc.
Funny story. Once I was in a hurry and dumped a half smoke tube of unburned pellets onto the slab where my smoker sits. Meant to clean it up but got distracted. Apparently my dog thought they smelled good enough to eat because about an hour later I found like 3 piles of reconstituted pellets thrown up onto the floor in the house. Note to self - use a broom and dust pan. Don’t procrastinate.
Ok, back to the food. @SessionDrummer I’ve done the separation thing with flat and point. And if I’m not going to make burnt ends (like if I’m uber effing lazy) that’s most often when I’ll do it. But that also will be only after the flat is done but the point still needs time. Otherwise, if doing burnt ends I’ll just get the flat done and then save as much of the juices that remain in the butcher paper. Then I’ll add that to some beef broth, perhaps a few splashes of Worcestershire and put that into a half pan. I’ll cut the point into cubes, place into the pan with the liquid and seal tightly with foil. Braise at like 300F checking every 30ish minutes for tenderness and fat render. Once I’m happy with it I’ll then drain off all that liquid then brush with whatever glaze I’ve got mixed up. Usually will make my own. Back on the smoker, uncovered, just long enough for that glaze to tack up. Always a treat.
Your brisket looks on point by the way. If it tastes as good as it looks, then just keep doing what you’re doing 
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Nice tecnique that one @SthrnMixer it’ll never get dry! It’s a must try!
I do inject it, smoke, spray,smoke, seal,smoke, spray again, seal, rest and don’t glaze it, or rarely, it depends, my son loves it, definitely not for my wife, she’s Italian.
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Do you know those smoked German sausages?
I just got some straight plain pork sausages put them in the smoker and I left them there, but I was doing something else (editing the last part of the Tobacco extraction with the homogenizer video) and nearly forgot about them, just got them out… tasted them aaaand:
Holy sh** those are “German” smoked sausages… BTW smoked with cherry wood… that was a surprise, didn’t expect that taste, but if you come to think of it… smoked sausages, what’d you expect… 
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knockwurst?
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I’m trying to think of which sausages…
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Jus do not forget… I love bbq!!! 
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MINE!!! haha!!!
Sd… I am sill waiting on he mail man to deliver from your house!!!
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