After a month with my Smoke Hollow, I felt it was time to tackle a brisket. I picked up a 7 lb flat at Sams. I also picked up some plump chicken thighs to toss into the mix.
Ready to rub!!!!
MMM... ready to go into the pecan wood smoke!
I applied the last of my Jeff's Rub on these chicken thighs.
The brisket went in first, smoking around 250-275. I foiled the brisket at 160, adding apple juice and drippings to the mix.
Once the brisket temp rose to 175 I put the chicken in underneath the brisket.
When the brisket hit about 197 I pulled it, and put it in the cooler with a towel. I then incresed the temp to 300 to crispen the chicken a bit.
Pulled the chicken at 180 and then served up all of the goodies!
Chicken is ready to serve.
Time to slice the brisket!
Brisket slices.
I am already looking forward to leftovers!
Finally, time to sit down and CHOW!!!
Ready to rub!!!!
MMM... ready to go into the pecan wood smoke!
I applied the last of my Jeff's Rub on these chicken thighs.
The brisket went in first, smoking around 250-275. I foiled the brisket at 160, adding apple juice and drippings to the mix.
Once the brisket temp rose to 175 I put the chicken in underneath the brisket.
When the brisket hit about 197 I pulled it, and put it in the cooler with a towel. I then incresed the temp to 300 to crispen the chicken a bit.
Pulled the chicken at 180 and then served up all of the goodies!
Chicken is ready to serve.
Time to slice the brisket!
Brisket slices.
I am already looking forward to leftovers!
Finally, time to sit down and CHOW!!!
