So I'm smoking a brisket on Sunday in a Pit Barrel Cooker for the first time and I have a few questions...
For context, I'm using a pit barrel cooker, hanging it vertically, and I'll probably use a combination of Kingsford Pro and Royal Oak Lump (Kingsford on the bottom, lump on top for early smoke). Planning on taking it off around 165-170 IT and wrapping it in Peach Paper before putting it back (fat cap down) to 203 or so. Oh and the meat is USDA Prime. Not exactly sure if that matters.
1. Approximately how long should I plan for it to take? I don't mind it finishing early (but not too early!), just don't want it to finish late. I realize "it's done when it's done," but I still need to estimate a start time.
2. Do you hang the point up, or down? I'm reading that you want to put the point/fat towards the heat source, so that would mean point down, right?