Timing question

Discussion in 'General Discussion' started by bobbyk, Aug 3, 2013.

  1. Hey gurus. I plan on doing a 6.5# brisket and an 8# chicken. I know I'll need about 9 hours for my brisket. I plan on starting at 7am Monday. I wanna pull the brisket at 195 IT around 3pm. I'll foil it, towel it, and place it in a cooler. Put my chicken in at 3pm and have it done about 6-630.

    Will my brisket retain a serving temp wrapped up in the cooler for those 3 hours?
  2. The brisket will be fine for 3 hours...What temp are you smoking at?

  3. I have good briskets at 235. For the chicken I'll ramp up to 300.
  4. Thw chicken should be done early.  If so towel it so you don't loose the crispy skin

    Happy smoken.


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