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!!!