Franklin BBQ Method w/ the PBC - Questions

[MikeC01]

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!

[amshepar]

45 minutes per lb. should be about the right time, plus the time to wrap and place back in the PBC, and at least 30 minutes of rest, although some say slice it when it drops back down to 160. 

[hppzz]

both of these recent threads talk about the Franklin BBQ method in the PBC

http://www.letstalkbbq.com/index.php?topic=13983.0

http://www.letstalkbbq.com/index.php?topic=13830.0