The Texas BBQ Forum

Hi everyone I’m new to this forum I have a bachelor party coming up in January I’m from New Jersey and we’re all driving up to New York State to a cabin and the pit barrels coming for the ride I’m planning on cooking a brisket the day we get there for our poker night but the problem is we wouldn’t get there until noon the earliest,does anyone have any experience with the hot and fast briskets in the pbc?

Lots of guys, including me, use hot and fast and it works very well, some say better than slower and lower.
If your time is limited then you have no choice.

what time are you leaving that morning ? Maybe you could start it the evening before and wrap before you take off

then you wouldn't have to haul the cooker

Run the barrel at 300°/325° cap down on the brisket. Pan the brisket at 165° internal and foil cover with about a cup of beef broth. Check for probe tender at 205°. A 12 to 15 pound about 6 hours or less before rest.
How big of a brisket are you cooking? Whole packer or just a flat?

It’s going to be a full packer 12-15 lbs and that sounds great I’m pretty pumped!!!

They turn out great!

I've got a piece of a flat in the Freezer and I may just try this method when I decide to cook it.

Nice job Cat