First time brisket with a new PBC

[yrddraiggoch]

I have a new PBC and this will be the first time smoking a brisket. Did a few racks of spare ribs last weekend which turned out great for a first effort.

I have a 6lb flat and was looking for some tips on typical cooking times in the PBC as I am having trouble finding times that aren't for full packers.

I am below 2000 feet elevation and curious what time I will need to get out of bed.

Thanks guys

[kmhfive]

I'm sorry, but just saw this post. I'm working nights.

You should still plan on about 12-hours cooking and at least 2 in the Cambro. Wrap once you get the bark you want and put it on the grate. May finish quicker that way. In the end, more Cambro time will help anyway.

[Jerod Broussard]

I agree. Flats don't take significantly less. In fact the flat is what we use as the indicator on a full packer.

2-4 hour holds do a brisket good, pass it on.

[phoccer]

Ah, I knew I came across a comment about using the flat as the indicator on a full packer. Used that advice today and came out with a great brisket. Last brisket I measured in the point and the flat was good but not as tender as the one today. Thank you!

[yrddraiggoch]

A look at the brisket after about 3 hours in the smoke and lessons in how to pass the time between starting your cook time and when the meat is ready

[EdF]

Your cat's name is "brisket"?

[yrddraiggoch]

lol, the cats name is Bebop

[EdF]

A good name!

[HouseHomey]

I dont know. That Brisket is looking a little greyish and fuzzy.

[Jerod Broussard]

At the 6 hour mark I would lay that dude on the grate and bark up each side.

[Jsrothstein]

I know I'm late to this thread and hope your brisket was great. I've done a couple of briskets in the PBC and have had great results following the video recipe on the PBC website (but with one of Meathead's rubs). Happy 4th!