Well, I indulged myself again. Brisket HUNG in the PBC. I woke up late and had to rush it. Now one thing about this video is it kind of is good to help us folk who come in here, time after time, that bitch about
"it was 6, my guests were starving but my brisket wasn't ready... what should I do?"
Tons of brethren are advised to start earlier. But can the PBC save ur ass when you wake up late? Indeed, in my case it did. My brisket ended up extremely juicy and tender (over tender by many standards) but all in the timeline for a late start. It would not have been done to this degree of tenderness (however it does not offend me) if I had let it rest on the counter instead of the pit at 5:15 or so.
But as we all know... most have trouble getting it to "tender" so overtender is no big deal... just dial it back.
This one is somewhat humorous.... I address foil and I have a little troll that makes sure I am fat side up too.