How to Make It
Sprinkle all sides of brisket with salt. Place brisket on a wire rack set inside a large rimmed baking sheet. Chill, uncovered, 24 hours.
Remove brisket from refrigerator. Stir together pepper, chili powder, garlic powder, and coriander in a small bowl. Rub mixture evenly over entire surface of brisket.
Fill a pellet container to an electric pellet grill with hardwood pellets according to manufacturer’s instructions. Set temperature to 275°F, close lid, and preheat pellet grill 10 to 15 minutes.
Place brisket, fat cap up, on grill grate, close lid, and grill, until meat’s surface forms a cherry mahogany colored crust, 5 to 6 hours, lightly misting with water every hour. (Spray as quickly as possible to keep too much heat from escaping.)
Carefully remove brisket from grill (it will be hot), and wrap tightly in 2 layers of aluminum foil. Return to grill; close lid, and grill until a meat thermometer inserted in center of brisket registers 200°F to 205°F, 2 1/2 to 3 1/2 hours. Transfer to a cutting board, and let rest in foil 2 hours. Cut brisket against grain into thin slices.