Rotisserie brisket on a pellet grill

Trim the brisket as evenly as possible.

Push the brisket onto the rotisserie spit before seasoning; the skewer prongs hold it in place and may need loosening and re-tightening as the brisket shrinks.

Season with the brisket rub once it is on the spit.

Lock the spit into the grill, start the rotisserie and close the lid.

After about three hours raise the grill to 275; leave it unwrapped. As it turns, the juices run around the brisket and baste it instead of dripping off; at about five and a half hours it reads about 172.

The cook began at 225 (stated looking back at the ramp: 'it was like 225').

Raise to 300 to push through the final stage; about 10 hours in total. In hindsight 250 or 275 to the end would have avoided some drying on the meat side.

Pull it off and rest a couple of hours wrapped in foil (a longer rest would be better).

Pull the skewer out of the centre and slice the lean, the point, the end cuts and the burnt ends.