What IT do each need to be?
What chamber temp do I cook at?
Fat up or down?
Idea on how many hours each will take?
Things like this woukd be extremely helpful. I REALLY appreciate any assistance.
Fat on and trimmed to about 1/8". Fat side up. Cook at 225. It is done when tender. 195-205, never go past 205 - there be dragons!
Good luck, brisket is one of the hardest things to cook well.
Chicken is chicken. Cook to normal chicken temp (160-165?) the skin will be rubbery crap, throw it away.
Chicken should be about 2 -4 hours. Brisket - anywhere between 8-20 hours. Perhaps longer.