Brisket and Chicken

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

Cliff H.

Master Chef
Joined
Mar 18, 2006
Messages
6,143
Location
Jonesboro, Arkansas
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.

img_167015_0_bc8210a1f9c90af211b93d5d32372eae.jpg


img_167015_1_037f4f081f2e4e1d218fc65cdc8daad6.jpg


img_167015_2_2fbdc25f82ac4f61e5aa502096c9f868.jpg



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

img_167015_3_a35f31c677062fdb5d67a7da42d04934.jpg


img_167015_4_bafb3865306f9f527aa0cbcf75daac45.jpg


img_167015_5_c0d7800157e21369e98d467db74ff57d.jpg


img_167015_6_bbc076eea6a080527c924e0353f7f2c2.jpg


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.
 
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... :shock:
 
That chicken looks outstanding.
WOW!

Nice smokering on the brisket.

What did you inject it with???
 
Excellent Cliff!
Man you have drum cooking nailed!! :D
I need to practice on mine more.
 
Tannehill Kid said:
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.
 
Cliff,

That's some of the prettiest chicken I've ever seen! Bet it tasted great too!

Now sign up for that next competition! You're ready!

Best of luck!

Dallas
 
Back
Top Bottom