I would like to cook a brisket, and not apologize for it. (I am from Texas, so the afore-mentioned performance anxiety quadruples.)
The question is: will hanging the packer brisket in the PBC or smoking it on the grate render the best brisket? I'm amazed by PBC Noah's claims of 6-7 hour brisket. I can't imagine it having enough time to render that quickly.
I'm biased by thinking anything short of 12 hours on a brisket is folly. Any and all advice welcomed please...
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