I know cook times vary a lot depending on weather conditions, the piece of meat, etc. However, I'm wondering roughly how much extra cook time to expect when using the Franklin BBQ method (cooking through the stall and wrapping with paper) vs. traditional PBC cooking method (hanging and then using a TC). Also, those of you using the Franklin method are you hanging the brisket or cooking it on the grate?
I'm cooking a brisket next week and I'd like to give the Franklin method a whirl. However, I have people coming over for dinner so I need to try and time it as best as possible so that my guests are fed at a reasonable hour.
Thanks in advance for your input!