Brisket and chicken were on sale this week and Mrs O. has been itching to do some smoking. Today we scratched her itch. We had a little 8 pound choice brisket which I trimmed down, coated with North Main All N 1 seasoning, wrapped in plastic, and put in the fridge over night. My Mrs put it on the smoker at 8:30 am and kept the smoke going all day. We pulled it off about 4 pm, wrapped in foil, and put it in the oven at 250 degrees for 2 more hours. Usually, we have to cut briskets in half to fit in our little bullet smoker, however this one just fit on the rack with only a little trimming.
Meanwhile her 4 boneless skinless chicken breasts had been soaking in her secret marinade. When the brisket came off the smoker, the chicks went on for two hours. A coating of BBQ sauce followed, then another 20 minutes on the smoker.
Everything came out to rest about 6:30 pm. Here's the brisket when we unwrapped it about 8:30 pm.
It was a bit crispy around the edges and a bit overdone in the middle. However that's not a bad thing as we plan on doing a bunch of jalapeno poppers with the brisket on Sunday.
The chicken came out awesome with good smoke flavor and very tender and juicy. The only change I think we'll make next time is maybe do the sauce coating a bit earlier so it will caramelize better. The chicken and brisket made for a yummy dinner and we'll have leftovers for the next week or so along with the aforementioned poppers.
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