PBC Brisket (only) weights and cook times

[Thomassen]

This is a great forum and is my 'go to' for any information for cooking in the PBC. I've had cook times of 8.5-10.5 hours, not counting the rest for briskets weighing in a 8.5-12 pounds. I follow the method that gabulldog posted Central Texas Brisket on the PBC. I have not been disappointed. Was hoping folks would be interested in posting brisket cook times and weights here. Here's mine from yesterday:

12.5 Costco Prime Brisket
11.5 hour total cook time prior to rest

[Huskee]

Are you looking for only PBC times? If so, disregard my below words. I've done a couple on my PBC, and I seem to recall an hour or so quicker than what I typed below.

I'm 98% of the time at 12 hrs total, which entails ~8 until out of the stall and it gets wrapped, ~2 until 200-205, and ~2 faux cambro hold. Most briskets I cook are 13-16lbs and this most often is my timing. Choice or Prime. (Pre-trimmed, in-package weights)

Once I had a 19lber and it took 4 hrs longer, so 16 total. Thankfully I started early just in case and it worked out well.

After you do several you recognize when a brisket just seems really thick compared to "normal", and if one is excessively thick, regardless of weight, I add a couple hrs.

[Thomassen]

Thanks, Huskee. I am looking for PBC cooked times, but this is great info.

[HawkerXP]

10.5 lbs after trim, 7.5 hours in barrel. 1 hour in oven at 200*. Held in oven at 140.

15 lbs after trim, 9 hours total. Did move to oven. Also hung 3 racks of ribs, 4 hours.

Held in oven at 140.

4.8 lbs after trim, 5.5 in barrel. 2 hours in oven at 255*. Also hung 3 racks of ribs.

Held in oven at 140.

10 lbs after trim, 6.5 hours in barrel. 1.5 in oven at 200*

Held in oven at 140.

10 lbs after trim, 7 hours in barrel, 2 in oven.

Held in oven at 140.

5 lbs after trim, 4 hours in barrel, ? in oven ay 210* pbc ran hot.

Held in oven at 140.

11.5 lbs after trim, 8.5 in barrel, 1.5 in oven at 270*

Held in oven at 170.

I wrap in foil pan with a little BB as meat comes out of stall. Move to the oven to finish. Finished is probe tender.

[au4stree]

14lbs full packer, choice Black Angus from Restaurant Depot.
Trimmed to about 12lbs.
Dry brined 18hrs, cooked 6hrs on PBC, avg cook temp was 325F. Hung verically with point closest to coals.
Wrapped in b. paper when bark was set, around 159F IT, off at around 205F IT, probe tender.
Used B&B briqs with cherry wood buried under coals.
In faux cambro for 1h45m.
Still one of my best briskets to date.