Brisket and Chickenses

The plan was to have BBC for lunch, and brisket for dinner. I got a relatively small brisket and started it around 9-10pm the night before. When I checked it in the morning, it was really close to ready so I changed the plan to brisket for lunch and chickens for dinner.

Actually, we were going to watch the Daytona500 (it was Sunday), so nothing really went according to plan.

The brisket was a salt, pepper, garlic powder and cayenne rub. I didn't mop it or open the lid a single time for the first 12-13 hours. When I did open the lid, I just cover the brisket and let it go for another 1-2 hours and then it rested for a little less than an hour.

The chickens were just rubbed with salt, pepper, paprika, and coriander. No mop.












I used most of the flat to make burnt ends, but I kind of which I'd have just eaten it. This may have been the best brisket I ever made and the key was simplicity.

That looks very good!

I saw Mesquite in the background of one of those pics. Is that what you used for all of it? Just curious. I've been using pecan with my briskets lately and really like the flavor.

Delta wrote:

I saw Mesquite in the background of one of those pics. Is that what you used for all of it? Just curious. I've been using pecan with my briskets lately and really like the flavor.

Yup. Mesquite and oak. Another thing that I think made this work so well was the discretion I used with the mesquite. Just a few chunks right when I threw the brisket on, and a couple more about 3-4 hours in. Gotta be careful with mesquite.

Great looking stuff!!
I also like to use mesquite with brisket.

I likes me some chickens and brisketses and those look great! I have no problem with mesquite. Love the stuff.

Welcome, Delta!

Great job, CWF. And since Matt Kenseth won the 500 I'd say that everything went according to plan!

Brad

That brisket and chicken looks great. great job.

Darn that looks good!

Greg

Everything looks wonderful.

Man that chicken looked beautiful.