Help, please. Cooking Brisket and Chicken


 
S

SMichael

New member
I am going to smoke a brisket (7lb) on Christmas (figure 7-8 hrs at 200 on the WSM 18). With about 2-3 hours before dinner I was going to put the beer can chickens in on the bottom rack. I will put the brisket in pan and foil it at that point. That is my plan.
Any suggestions? Think that will work? Too low of heat for chicks? Time too long or short? Any words of wisdom would be appreciated.

Thanks in advance,
Michael
 
I don't have a ton of experience, but my cooks with chickens make me want high heat and no water for them. The 225 stuff for them takes FOREVER.

I'd dump the water and add plenty of new lit charcoal when I started the chickens.

Others may disagree, but I just got through waiting on chickens for an extra hour-plus because I put water in the pan. My dry cooks worked much better.

Merry Christmas!
 
200 seems way too low. I'd get that up to at least 230-250 for the brisket. For the chicken, I agree with Chris, dump the water, crank up the heat to max, add some new wood (apple, or cherry works great, hickory)...takes about an hour to cook and is delicious. By the time the chicken is done, the brisket will have rested nicely.
 
Thanks guys. Brisket is in at 8am. Thermostat on WSM reads 200, my drop in Therm reads 225. Low and slow. Water will evaporate after a while and I'll throw the chicks on for a couple hrs...depending on how the brisket looks.
 
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