My brisket finally worked out and it was GREAT!  And I really do mean great - great flavor, smoke and juicy (even the flat)
Was a day of weird happenings:FEC100 flamed out for the 2nd time in 7-8 years at about hour 3 and then for some reason when I restarted it the normal 12 hour cook time went to the 2 hour cook time so at hour 5 it went into hold mode (I caught that one pretty quick).
Anyways, I followed Franklin's basic method (have his book), it was about a 10 hour cook, and then I had to rest it a bit longer than I hand planned (3 hours) but it was still 160 IT which was perfect.
Really happy and can't wait to do another!
Even my wife (who does not really enjoy brisket) liked it and had seconds!
 [ Invalid Attachment ]
 [ Invalid Attachment ]
 [ Invalid Attachment ]

Ohhhh, that looks great and so moist.  Good job

Looks good, great bark & smoke ring.

I am glad you have found or are at least at the end of the path to El Dorado!

Nicely Done! .... Good things take time ... I'd say you hit that one out of the park! And alas! .... There is finally peace in the valley. ..... Good for you!

So satisfying to slice into the flat, and see the juice start to run down the meat. Glad you nailed one.

Looks like a good one!  Nice job!

Thanks to all that have offered tips, advice, guided me and ultimately help product this piece of heaven
I have meticulous notes and 1 more prime brisket - if I can repeat it.. then I can finally claim to be a real Pellet Fan!

Nice brisket 

Thanks to all that have offered tips, advice, guided me and ultimately help product this piece of heaven
I have meticulous notes and 1 more prime brisket - if I can repeat it.. then I can finally claim to be a real Pellet Fan!

 If you can repeat it, I want lessons...      Brisket is still hit or miss for me... I have more hits then fouls, but... Brisket still seems like the hardest thing to cook so that it's consistently moist... Fortunately for me, it always seems to taste good even if it's not moist.

Looks really good 

Nice work!