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IMHO, you never want chickens to drip on anything while they are cooking. So they will have to go beneath the brisket. No increase on wood, but typically people use a milder wood on fowl than they use on beef. Beef loves smoke, fowl loved MILD smoke. Typically for me in my 050 or 008, 3.5-4 hrs for whole chickens and about 3 times that long for the brisket, if I dont open the door. Smiler

Originally posted by cronyism sucks:
Total cook time will be how long it takes the biggest piece of meat to cook not the total weight of the meat in the cooker.

Before I can answer the rest I was wondering if you wanted all the meats done at the same time.

Thank you, Cronyism! I was thinking of having them come out the same time, but I'm not opposed to doing separately if that improves the overall quality. It just means I have to drink more.
Keep in mind, that adding meat actually makes the cooker work more efficiently. Think Mass.

You can load that puppy up and once it comes to temp, it will work to stay at that temp, that's the beauty of the electronics.

Cadically is right, you never want chicken/poultry dripping on anything else. Beside the drippings leaving nasty marks on the meat below, poultry is just one of the meats you MUST be food safe on.

Put the briskets up top, chicken below. But don't put them in the same time, the chicken would be done about a day earlier than the brisket Big Grin
A couple other thoughts would be,have you cooked whole chickens,or briskets before?

If not,you might wish to go to page top,FIND,input each product,all forums,and get some ideas how they cook alone.

The type/weight of each product will affect time and timing.

Some folks like to cook briskets,overnight.

Foil,dry cooler for several hours,while you cook your chickens.

That way,use whatever technique you wish,on each.

No stress,be happy. Big Grin
Last edited by tom

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