Kingfisher Kooker/cooking detailsFriday night I rubbed the ribs with Head Country Seasoning, the chicken with Tony Chachere's Creolie Seasoning and used a bottle of Dales on the brisket, then put it in the fridge. These are the spices I have used for years for charcoaling.
Saturday morning around 8 am I lit my charcoal and then took some Hickory that I split and put into a bucket of water, put the brisket on at 9am cooked it for 6 hours then wrapped in foil. I put the ribs and chicken on at noon and cooked for 4 hours then wrapped in foil for a couple more hours.
The smoker is a Kingfisher Kooker built in Kingfisher, Oklahoma since 1938, mine was built over the last couple of weeks. There are two cooking layers. The box above the firebox is a water jacket which I filled a couple of times during the day. I checked the charcoal (used lump charcoal) every 30 to 45 minutes and added 4 or 5 pieces at a time and threw a stick of hickory in as needed. The temp stayed very steady at 210 to 220 degrees.
All the meat was tender and juicy. Thanks to everyone on this forum, reading all the different techniques and such, my first attempt was succesful. I can hardly wait to try some other methods.