This is my first time not wrapping my brisket. I still plan to hold it for a few hours when it's done so this is a bit of an experiment for me. I know meathead likes to wrap but frankly I'm fine with a bunch of burnt ends if it ends up too dry. 
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In my opinion, unwrapped brisket is the best. You get the ultimate in bark formation. That being said, you really want to make sure that you give it a good hold. NEVER skip that step, no matter what cooking techniques you are using. I consider that to be crucial to excellent brisket.
I almost never wrap my briskets any more. Let us know what you think.
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It was a pretty thin flat so the brisket was predictably dry. The ribs were amazing though 😁Comment
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Ribs are amazing on the PBC! I am thinking about getting that hinged grill for the PBC I hate using so much charcoal for only a couple racks of ribs, so then I can do like you and add a brisket or pork butt!!Comment
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Went similar this weekend on my PBC- but I hung the full packer brisket and let the pork butt rest on the grate- surprised me a little as the butt took longer than expected. Anyone think it was because it wasn't hanging as I normally do?Comment
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Looks delicious!Comment
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Yummy!Comment
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Beautiful!Comment
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Does not look dry from here. Nice cook.Comment
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