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Old 10-08-2008, 08:18 PM   #1
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Brisket and Chicken

Brisket and chicken went on the drum at around 1:00 pm.

Temp measured at the dome at between 300 and 340 deg.

The chicken was done in 1 1/2 hours.








The brisket was foiled at 170 and pulled when probe tender. Internal temp read 215. Total cook time was about 6 hours.









I can see how adding liquid to the foil would help in this case. I never need to when doing low and slow because the brisket makes plenty of its own juice.

On this cook the brisket was very tender but a bit dry. It will get chopped up or added to a stew.
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Old 10-08-2008, 09:11 PM   #2
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How long did it take to cook the brisket? Has a great smoke ring..You can add some marinade in the foil, I did since it was $5.00/bottle..then I cut the meat and soaked it in the left over juice before eating..The men at work gobbled all of it up in a hurry...
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Old 10-08-2008, 09:27 PM   #3
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That chicken looks outstanding.
WOW!

Nice smokering on the brisket.

What did you inject it with???
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Old 10-08-2008, 09:46 PM   #4
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Quote:
Originally Posted by surfinsapo
How long did it take to cook the brisket?
Right at 6 hours.
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Old 10-08-2008, 09:47 PM   #5
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[quote="Diva Q"]That chicken looks outstanding.
WOW!

Nice smokering on the brisket.

What did you inject it with???[/quote]

Beef broth and wooster.
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Old 10-09-2008, 06:10 AM   #6
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Looks good on my screen
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Old 10-09-2008, 06:14 AM   #7
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Excellent Cliff!
Man you have drum cooking nailed!!
I need to practice on mine more.
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Old 10-09-2008, 06:17 AM   #8
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Cliff will you continue to do high temp cook on the briskets. By the way everything looks good.
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Old 10-09-2008, 10:13 AM   #9
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Damm Cliff that looks fine, The bird is pitcher perfect too
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Old 10-09-2008, 11:22 AM   #10
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Quote:
Originally Posted by Tannehill Kid
Cliff will you continue to do high temp cook on the briskets. By the way everything looks good.
In all fairness, this was a small flat and there was no liquid left in the foil. If I do it again it will have liquid foiled with the brisket.
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