Hi guys-
Have had my PBC for almost 2 years now- still feel like a newbie though ;-). Anyway, we kill it with some things (ribs, sausage, wings) but have been disappointed in the PBC for brisket as it comes out too dry. I want to try again but I'd like to hear what some of you have done to improve the brisket success.
I saw one thread below about putting it on the rack (fat side down) instead of hanging, and like that idea. Our PBC typically runs 275-300, so I assume the other piece of the equation would be to get that down lower (220-250 if possible)?
I don't mind the cook taking longer - I just want the meat to come out more juicy and tender - so any tips are appreciated. And apologies in advance if this has been covered already.
Chris