Newby smoke

[Guest]

Tomorrow I am going to try a "corned beef" brisket on the bottom and chicken leg quarters on the top. Brisket will be soaked for hours to remove excess salt and rubbed with std BBQ'D pork seasoning off the shelf at your local grocer. Chicken is going to be marinated in Italian seasoned salad dressing.
What goes on top? Cooking temps/hours? Fat on the brisket up or down?
Always greatful-bob

 

[Doug D]

You don't want that chicken to be dripping juices on anything else, so put it on the bottom. You want it to measure 175-180* (dark meat) when done.

If the brisket is cured, taking it to 165* also should suffice. Fat side up, flipping optional.

Length of time will depend on weight and cooking temperature. If low & slow (225-250*) expect to start checking the chicken at around three hours for doneness. Being cured meat the corned beef will cook faster than plain brisket, but go by internal temp, not time. A digital probe thermometer is a must if you don't have one already. The Taylor brand, purchased from Amazon, is inexpensive, but well made and reliable.