Large Packer going on the PBC tonight...

[smarkley]

Good Stuff!

[David Parrish]

Beautiful! Awesome cook!

[Jerod Broussard]

hahaha, double duty brisket.

[DWCowles]

Looks GREAT! Koy Schoppe

[Tim E]

That looks awesome Koy Schoppe !

[Koy Schoppe]

Thanks! It helped my draft too! Distracted the other teams with brisket....

[Jerod Broussard]

#dudeperfect right there!!!

If you ain't cookin' for bark, why you cookin'

[Koy Schoppe]

Brisket got rave reviews at the draft party! Thanks for the input to all who gave it.
Put the brisket on at 11:30 last night. Didn't touch the PBC again until 8:30am. It held a constant temp all night. I did split it. The point was done at 8:30. And then flat was done at 10:30.

[Koy Schoppe]

Thanks all! It is now split, rubbed with BBBR, and hanging out in the PBC. IGrill2 ranges are set and it's nap time for this guy! I will try to remember to get some picks when done. I am excited for my draft tomorrow, mainly because it means real NFL games are just around the corner! Go Texans!

[Jerod Broussard]

I got three going right now and I split two of them.

I cut down the point past the tip of the flat (had already cleaned that fat out), and just folded that tip over when I hooked the flat to hang. This leaves a little bit of the point under the flat, albeit a flatter point.

I set my Auber for 265, the biggest was 13 pounds pre-trimmed, and I am pushing to get them done by 1700, hung 'em at 0945. Serving around 19:00 for the two I split. Both points are wrapped and getting done so I can burnt end them suckas.

[Spinaker]

I have never split mine, although many do. I would think that you are looking at 10 hrs on the pit and then 3 to 4 hours resting time. If I was you, I would throw it on at 12 am. Then wrap it at about 175 F and take it up too 203 F. I have never done choice before, only prime, so I don't know if they cook faster or slower or at the same rate. But just make sure that its not too long that it hits the coals. If its too long, I would split it and hang both pieces independently. The cooking times will go down by about 2 hours I would think because the meat is not as thick after the split. Good Luck. Hope to see some pictures.

[Danjohnston949]

I am not the definitive expert, but I usually split the point from the flat. It allows for more control on the temperature of cook, I think it is safe to say the point will take longer than the flat. Best of luck! Dan

[Koy Schoppe]

Picked up a 16+lb Choice brisket from HEB this week ($2.48/lb). Done my last couple of briskets on the Kettle with the SnS, so a bit out of practice with the PBC. Going to be serving this at a Fantasy Football draft tomorrow between 12-2pm.
So looking for a little bit of advice from the group...
1) Given the size, 20 inches long, 16 lbs, should I separate this thing somehow (the flat/point)? Interested to hear about how split cooks have gone.
2) When should I throw it on, and how does that change if I do split it?
Thanks!