So I currently have a 15 pound full packer in the fridge dry brining. This is my first Brisket on my PBC. I am coming from a Snoke Vault where my Brisket always takes 18-20 hours. Plus or minus a bit. I've heard and read that the PBC cooks them faster. Just want an idea for timing my meal. I can crutch it if need be but normally I leave and let it push thru. Any info is helpful.
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Brisket on PBC Question about times
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The last one I did, Prime 14.5 pre trim, for Thanksgiving. 6.5 hours hung in barrel, 2 more hours to get to probe tender (200*) in foil pan in oven (250*) . I then drop oven temp to 170 to hold. Double hook, this one would of pulled off if I didn't. I used oak chunks for smoke.I always seal in foil pan with a little liquid after the stall, approx. 175* internal. Also check that the meat length won't put it in the coals. You can use another hook to keep it out.Last edited by HawkerXP; December 1, 2018, 11:31 AM.
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