u/Califuze recipe looks legit and all PBC:
Rack Only. I don’t like to pierce my precious brisket.
How to ensure it fits on the rack: Usually, Packers 14lbs under will fit Packers 15lbs+: You will need the fat between the point and flat trimmed. when you lay it on the rack you can adjust the point to the side. This technique has been show cases by Harry Soo when he cooks on his ugly drum.
Make sure to wrap in butcher paper so that the paper goes around 1.5 times. The PBC runs hot so that extra layer really helps insulate for tenderness. Don’t worry the probe will go right through that fat soaked paper when it comes time to check.
Temp is at 201-211*F.
Honestly, sometimes I over nap or forget or don’t hear my timer. But usually after 3 hours of wrapped cook time in the PBC, it should be done. Stick your probe in a jar of peanut butter. If it feels like that then it’s dunzo.
Don’t forget to unwrap it slightly and leave it on the counter for like 30 minutes. It’ll stop the cooking a little bit. If you need to be specific with it, I like to bring the internal temp down to 180-190*F. Ill wrap it back up and out it in a cambro for 1-8 hours.