Have a 10 lb full brisket ready for the PBC tomorrow. I can't decide to hang it or if using the grate is better. When I did ribs hanging, the bottoms were too done and even charred and I do not want a dried-out brisket. I am going to wrap at 160F either way but am concerned about un-even cooking. Also from your experience, how long should I allow for the cook? When doing briskets on my PK Grill, it usually takes 15 hours or so and assume on the PBC it will be much, much less
Thanks in advance for your assistance