Thanks for the tip and video. I ended up calling Camp Chef and they suggested a reset of everything. It was a problem they had encountered before and, in their experience, the reset takes care of it.
I'll report back after next cook.
I just realized I didn't report on the brisket results.
I know people have discussed how pellet cookers don't impart enough smoke flavor, etc. I didn't find that was the case for this unit on my first long cook.
I used Hickory Pellets. They were Camp Chef brand which I believe are similar to Traeger in quality as a blended product. I have since located a lumberjack dealer and will be getting some of those.
I had watched a video by Meat Church for midweek brisket and it looked like a cool process. 190 for 12hrs, then wrap, then finish remotely. I remembered wrong and put it on at 160 high smoke (he referenced "super smoke" mode on the Traeger he was using) for about 10hrs. There was a lot of visible white smoke, that's for sure. Made me wonder about the standard clear blue smoke of a stick burner or other 'real' fuel grill vs. the smoke the pellet grill puts out. I will have read more about that.
Anyway, I had the aforementioned difficulties with staying connected but, overall, the use of the unit was simple and I felt it held temperature well. When I woke up and it had been on 160, that wasn't enough to create a good bark. I realized my error, put it up to 225-230, and let the bark form. I wrapped it around 1pm. It read 180 at the time. I took it off at 4pm at 203-205 and put in faux cambro. We ate around 7.
IMO, the smoke flavor was too strong and overpowered the beefiness of the cut. Don't get me wrong, it was very good and everybody loved it. However, I would do less smoke next time and try to get the flavor in the background instead of front and center. The fat was rendered and delicious!
We had leftovers of the flat tonight. I warmed them up in a pan with some beef broth and my wife said they tasted like they were fresh off the smoker. We froze half the point for later consumption.