Did my first brisket in the PBC today. Turned out excellent!
10.8lb prime packer went from soup to nuts in a little over 4 hours. Stubbs and KBB mix. Crutched at 165, final temp about 207. 2.5 hour ftc rest. Very moist and tender. I think ot cooked so fast in part because of size, and i forgot to put one of the rebars back after crutching.
