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Brisket on PBC Question about times

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    Brisket on PBC Question about times

    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.

    #2
    Use a probe. It will take less time, but they're each done when they're done.

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      #3
      The last brisket I did on the pbc was 13 hours. 9 hours to 185 degrees. I crutched and I continued cooking until 195 degrees 2 more hours and then I placed them in the faux cambro for 2 hours. It was prime 12 lbs trimed.
      Last edited by jecucolo; November 30, 2018, 09:24 PM.

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        #4
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ID:	600263 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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          #5
          Thanks so much for the info. It worked out perfectly. My best brisket yet.

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