Multi meat smoke timing question

easyvictorMember

Hi all,

I am doing a brisket next weekend for some friends coming over, and some chicken for those that don't eat red meat. Which is causing me to scratch my head.

The brisket will be roughly 18hrs @200 deg. As you know the chicken is maybe 2-3 hours @250-275. Other than cooking the chicken the day before and reheating it (or after the brisket), what are my options?

Thanks.

6/3/1311:52 AM

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tomMember

Well,most folks would finish the brisket that night,wrap and hold. Reference your technique,it will do fine for eight hrs and still be too hot to handle.

Then start your chicken ,so that it will finish fresh for the meal-which is the only way to serve yardbirds.

6/3/1312:48 PM

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nordyMember

I'd cook your brisket... FTC it (foil, towel, cooler) and it'll stay hot that way for hours... then cook your chicken to finish near dinner time...

Pull out the brisket and slice... it'll still be too hot to touch...

6/3/1312:48 PM

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easyvictorMember

Thanks for the quick answers. I've actually never used the FTC method as we've eaten whatever I've made soon after the smoke. Looks like it will be a first for me.

Thanks again!

6/3/131:01 PM

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