Well with all the good advise I just couldn't wait to get another brisket on the PBC. This time I got a "Supreme" Choice 13lb packer. The meat manager said the supreme was better than a choice but not a prime....so I went with it. Change a few things in the cook as well. I used a simple salt and pepper rub and didn't dry brine as I didn't have time. I'll dry brine the next one. Injected with beef stock. I hung for about the first hour, then I went to the grate with the fat side up. I was thinking I could render the fat down into the meat helping to keep it moist. After 5.5 hours the temp was at 165 and it was time to wrap. Instead of foil I used parchment paper and didn't add any extra liquids. This brisket stalled for a long time, 4 hours , before the flat hit 198 and the point hit 203. Time to rest for 45 minutes. Total cook time was just over 9 hours. Slicing I could tell right away a big difference from the last one. Very tender but not falling apart. I did achieve a good smoke ring, good flavor, tender, and juicy meat (although not as juicy as I would liked). The pull test was also successful. I didn't get all the fat to render so I'll just have to trim a little more next time. I think I'll also put it fat side down next time as I don't think it helped to be up. My wife and I both loved this cook. She said it was the best she ever ate...but isn't that what she's supposed to say?
Thanks again for all the advice on such a great site!!
I also moved the coals closer to the air vent as another member posted. My experience is that it helped keep a steady temp, ~270, for about 5 hours. The outside temp dropped to the 50s and the pitt dropped to around 240s at the 7 hour mark. I checked the coals and they were all burned up at 7 hours. I added more coals, a full basket, a it seemed to struggle to maintain 250. Perhaps too many ashes in the bottom. Not sure on that, but the PBC wasn't keeping temps at all after a new set of coals.
Ready to hang.


Ready to wrap. Used parchment paper.

Ready to eat. Felt like the flat was a bit dry, but really good.

Thanks again for all the advice on such a great site!!
I also moved the coals closer to the air vent as another member posted. My experience is that it helped keep a steady temp, ~270, for about 5 hours. The outside temp dropped to the 50s and the pitt dropped to around 240s at the 7 hour mark. I checked the coals and they were all burned up at 7 hours. I added more coals, a full basket, a it seemed to struggle to maintain 250. Perhaps too many ashes in the bottom. Not sure on that, but the PBC wasn't keeping temps at all after a new set of coals.
Ready to hang.
Ready to wrap. Used parchment paper.
Ready to eat. Felt like the flat was a bit dry, but really good.
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