Cliff H.
Master Chef
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.
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.