The birds were injected with a butter and herb injection and then rubbed with a good rub I use on ribs that has very little heat in it.
I started the smoker at 9 am and let it get up to temp and put the brisket in at 225-235*. Once the brisket hit 160* I wrapped it then I put the chickens in breast side down and bumped up the heat to 250-260*. Amazingly they all finished at the same time. As soon as the birds hit 165* the brisket hit 203*.
Three chimneys of charcoal start to finish is all it took.
The brisket before smoking.....
The hens after smoking....
Those birds came out great....so moist they were dripping, meat done perfectly, skin almost perfect as it could have been a little firmer to make them perfect. I may bump the temp up a few degrees next time I do them.
I'll get some pics of the pastrami once it rests and cools where I can slice it...it do smell good though.
looks good!!!!
Awe Man that looks good! Like grocery shopping on an empty stomach! We dont get that out here too often!
