RyGuy671
New member
I'm planning on doing my first packer brisket (12 lbs) this weekend for a little holiday get together, planning on eating about 6 pm. I'm debating about the best way to do it, overnight or faster during the day. Curious how others on here would approach it.
In my experience, everything takes a bit longer to cook than you'd think, and we end up waiting for the meat to be done. And with the ability to hold brisket up to 4 hours, I think I know what I'm going to go with.
In my experience, everything takes a bit longer to cook than you'd think, and we end up waiting for the meat to be done. And with the ability to hold brisket up to 4 hours, I think I know what I'm going to go with.