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oklahoma joes
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I have about 10 years of experience as a Pit Barrel Cooker (PBC) owner, but my results smoking briskets has always been very hit or miss. The guidance I've had suggests that once it reaches somewhere in the 200-205F range internal, then it's time to pull it and let it rest (wrapped, of course)...
I just assembled my Highland yesterday and seasoned it for about six hours. Just a couple of observations and responses to other posts I've seen.
Easy enough to do solo although having a second set of hands to hang the firebox (FB) would have been nice.
Drilled four more holes for the FB so...