I'm doing mine tomorrow iy"h. I'll report back after.
In summary, here are the results of my first smoking attempt on my PBC
I used a 2lb 2nd cut brisket, with the BBBR from amazingribs.com
As posted above the IT rose pretty quickly, and at the 3 hour mark it hit 200-205. I removed the meat and wrapped in foil and towels and placed in a cooler for a few hours.
I did need to rewarm it for 2 min on each side on the grill, as the meat was cold by dinnertime (since it cooked a lot faster than expected). The meat came out very flavorful (a bit spicy, I will try to dilute the rub a bit for the next run) with a great smokey flavor, it was very much on the dry side.
For my next try I plan to take off the meat at 160, wrap and put back for the remainder of the cook, which should help keep it from drying out. I actually emailed the PBC team and this was one of the tips they gave me.
They also said to make sure to get the meat onto the PBC between 12-15 min after lighting. This helps keep the temp consistent to where it needs to be based on their research etc.. I was definitely not careful about that, and the PBC was sitting open a lot longer than necessary at the start, as I was figuring out the placement. So this was probably a factor as well.
On a more positive note, later in the day I decided to throw on some chicken bottoms that i had on hand, I rubbed them with olive oil and used a rosemary garlic rub I had at home. After having them on there for about 30 min i noticed that the coals were dying down already, so I finished them on the grill. They were juicy and had great flavors including some smokiness it picked up in that first half hour.