Well, I bought a packer brisket. I was really looking for tips specific to cooking brisket in the SRG, but didn't find any. I am going to try it like I did a pork butt.
Tommy Ring - Pecan Pellets
Let it heat up on high until it starts smoking
Drop in the brisket, 15 minutes on high
Drop it to low and let it go to 160* internal temp
Wrap it in foil
Let it go until around 200* internal temp