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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.
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