I got a 12-pound full packer. How long should I expect the total cook to take? Noah's video says a 16 pounder takes up to 6 hours, but it looks like smaller briskets on here have taken considerably longer. I have little kids so I'd like to have the brisket ready to be sliced at about 5pm or so tomorrow. Would putting it on the PBC at 8am be early enough? Or should I plan for a longer cook? I understand the need to let it rest an hour, and am also ok with getting up earlier and letting it rest longer if that will give me more of a cushion.
Also, the full packer is pretty long. I'd prefer not to separate the flat from the point, so was wondering if i could hang it sidewise like in a "U" shape along the two rebar using four or more hooks.
Any other tips would be appreciated. Thanks so much in advance!
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