British BBQ Society Forums

I have never cooked bristket before so bought some to cook overnight on the ProQ ready to eat tomorrow afternoon.

Now having never had any and seen sime at competitions, is the Brisket i have too thin at about 2" max??

I wss planning to do it for a long time but lit the BBQ before checking the bag!

Is this too thin or will it be ok, just do it for a shorter time?

If its too thin with not much fat on it, you run the risk of it drying out on overnight smokes. I've seen thin briskets done in 5-8 hours sometimes.
You could try cooking it in a foil tray with a cover of streaky bacon like he did on BBQU.

I'm guessing you've already started by now tho, so if it is ready too early you could try holding it in a preheated cooler for as long as you can. Personally I sliced mine, covered it in the juices that I collected from the cook then clingfilm and foiled. Heated in the oven when it was needed. Still tasted great.

Good luck with it.