So i ve got a 14.75 lb choice brisket to smoke for dinner tomorrow at 4.

Im planning on 12 - 15 hours at 255 on the pellet smoker

Trying for a texas style with nothing but salt and pepper on it . Wrap during stall and smoke heat to 204 internal temp.

What do you all think?

Sounds good. I smoked a chuck roast yesterday with just salt, pepper and a little garlic powder. When it reached 165 degrees I wrapped it and took it to 210. Let it sit for one hour and then I shredded it.

225 not 255

Up to 275 degrees is just fine

If you like to marinade brisket. I highly recommend claudes brisket marinade. I smoked a small brisket Saturday. Took the internal temperature to 200 degrees.

X2
Works great in the oven too if you don't have 12-15 hrs to tend a smoker.

UPDATE:

Brisket turned out really good ( it was a little over done but still super moist )

Brisket hit the smoker at about 12:30 am set for 235 and holding at 220 temp

internal temp was 160 at 5:30 am nice bark wrapped and back on the smoker

10 am internal temp 200 so I turned off the smoker and let it just set until it fell to 180 degrees

transferred to the oven at 175 and held till 4 then took it to moms house from dinner
couple of the guests were late so dinner was at about 5:30 temp was still 150 degrees super moist but just a little too done ( it fell apart , I could still slice it tho )

Made smoked mac and cheese one with and one without jalapeno's
baked beans
corn on the cob
garlic bread
( pics to follow )

mom made straw berry short cake ( no pics )

Looks good!

Man, I'm hungry now...

Looks great

So getting ready to do a couple briskets tomorrow, so you texas guys whats your favorite wood to smoke with? I have to use pellets but it is what it is.

oak