I am doing my first brisket. I watched Noah's video at least a dozen times. I followed all the advice.
My plan was to have the meat hung at 8:00 am which I hit on the button but ran into a problem first thing. When I hung my full packer brisket it was too long with the bottom 3 or 4 inches resting on the coals. Must have been a long animal
I took it off hooks and used the grate instead. The internal temp of the barrel settled @ 297F after spiking at 378F. The point reached 160F after 2 3/24 hours. I am about to take it off and wrap it before it goes back on the grate with my Smoke probe in the point.
My guess is the brisket will be 200F in another 3 hours. I was planning for an 8 hour cook but I am estimating a 5 hour cook and I will do a 2 hour rest.
Is 5 hours cook time too fast?