Trim excess fat, hard fat, and sliver skin from brisket.
Season the whole brisket liberally with BBQ rub. Add thermometer to brisket.
Add pellets to NWG.
Set NWG to Smoker setting at 250F (121C). You can leave the default time as is.
Hit the start button and let NWG go through the ignition process.
Once the ignition process is finished, add the brisket to the grill plate, fat cap facing up. Shut the lid.
After 30 minutes, check your brisket to see if it is starting to dry out. If there are dry spots, spritz them down with a mix of beef stock, Worcestershire sauce, and soy sauce. Close lid.
Smoke the brisket for 1 hour. After that hour, increase the temperature to 275F (135C), add another cup of pellets to hopper.
Press and hold the Woodfire button for 3 seconds to restart the pellet burn process.
Check on the brisket every 15-20 minutes to make sure it is not drying out, spitz it if it appears to be dry.
Continue to smoke the brisket for another hour or until internal temperatures hit 165-170F (73-76).
Remove brisket from NWG, add to foil, pour the rest of the spritz mix over the top of the brisket.
Wrap the foil tightly around the brisket so that there are no leaks.
Add the thermometer back to the brisket through the foil and place the brisket back in the NWG. Turn the NWG to Bake setting at 350F (176C) and set the time to 2:30.
Cook the brisket until the internal temperature hits 205-210F (96-99C) and it is probing tender.
Remove brisket from the NWG, wrap it in a towel or place in a cooler for 1 hour.
Slice Briskets against its grains on the muscles and enjoy!
