Originally Posted by Bbq Bubba
18 lb brisket tender in 5 hrs and 45 minutes?
I think that I screwed up my time. It was more like 6.5 hours. And as I mentioned, I only dealt with the point. I hope to hear back from the guy I cooked it for to see how tender the flat was.
That's my major concern w/ the PBC. The meat's collagen and other rough bits break down slowly while it's in that window of high temp. I'm concerned about it overshooting that temp too quickly and not allowing it time to get all lovely.