I'm new as an Egghead. My first attempt was amazing -- baby backs according to a friend's recipe.
I now want to smoke a brisket as well as a couple of chickens, at the same time..., and I have the brisket recipe, but my wife wants me to cook a chicken or two for the non-meat-eaters in our crowd.
Question -- does someone have a suggestion for smoking both meats at the lower temperature required for the brisket?
I have 2 separate remote thermometers, so I should be able to jam one in the chicken and one in the brisket, so I can gauge when to pull out the first meat -- maybe increasing the temp for the chicken if it's the last to finish. But, I would imagine that the chicken is not cooked nearly as long as the brisket is.
Do you have suggestions?