Buzzard; rigt on buddy!!! that is what I was told as well about cooking at a higher temp to crisp up the skin.
But for Gorillagrilla: You are thinking in the right direction!!! You don't want chicken goo on your brisket because The brisket will be in contactr with the goo longer than 4 hours in the temperature danger zone( 40 to 140 f.) and that would be bad.
but as far as mixed meats are concerned, the bacon will be long done befor the chicken is for 2 reasons. The bacon is mostlikely cured and is technically cooked anyways, and the temperature rises from the outside in, that is why we take the internal so while the internal might read 135 f. the external is just a few degrees below the ambiant temp.
Let's say I have a chicken stuffed fattie; I would make sure the chicken gets to 160 f. in the middle and the only thing on the surface to worry about is overcaramelization.
sorry about rambling on, I used to help teach ServeSafe classes, and I like to be technical, because Food bourne illness is dangerous stuff. and the bacteria are mutateing all the time. E coli 0157 h7 is the nasty one from jack'n'the box and the recent pepper problems is a relitively new bacteria, and has only been around less than 10 years.
please be careful, but keep on cooking!!!