I've only done one brisket before now, and I've never hung one, so give me all your tips.
Important cook info:
Subject: 14lb brisket, untrimmed
Cooker: PBC (using a BBQ Guru)
Cook Temp: 250
Timing: needs to be ready to slice & serve by 12pm tomorrow
Questions:
1) where should I hook the brisket for hanging?
2) when should I get worried about it falling due to tenderness?
3) what time should I hang it?
4) what am I forgetting?
Important cook info:
Subject: 14lb brisket, untrimmed
Cooker: PBC (using a BBQ Guru)
Cook Temp: 250
Timing: needs to be ready to slice & serve by 12pm tomorrow
Questions:
1) where should I hook the brisket for hanging?
2) when should I get worried about it falling due to tenderness?
3) what time should I hang it?
4) what am I forgetting?
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