Smokin Tex 1400

[scarbelly]

I have a new Smokin Tex 1400 and am interested in ANY tips that users may have on cooking - My first Brisket was tough - chicken was great - I brined the chicken overnite and it was perfect

 

[fire it up]

To get a better understanding of your smoke and help you out more, how long, what temp and how big was your brisket?
What method did you use, did you allow it to rest. So many little things can change the outcome by so much.
Glad your chicken turned out great, personally I always brine but even doing that have had some birds not turn out so great so it shows you are definitely doing something right.
Let us know a bit more about your brisket smoke from start to finish and I guarantee you will get plenty of tips to help you figure it out.

 

[scarbelly]

thanks for the response - it was a 6# brisket with a good fat cap - rubbed it with a rub I have used for several years when smoking on the grill - put the meat and the chicken in at 10 AM at 225 with 7oz hickory chicken on vertical roaster and did not open the door until the thermometer read 160 for the chicken - wrapped it in foil and let it sit for another hour while the brisket came up to 185. Took the brisket off and wrapped it in foil for 45 min. Cut it cross grain - very tough- Some of the chicken liquid overflowed the catch tray onto the bisket so if anything I thought it might be moist but it was not
Next time the brisket goes above the chicken