Howdy y’all! It’s time to don your aprons, stoke up the smoker, and get ready for a finger-lickin’ good time! Today, we’re diving into a hot topic that’s sure to get your taste buds fired up — smoking brisket and chicken together.
Now, I know there are some of you out there who will have very strong opinions on this. Some will say it’s their favorite way to do it, while others believe that each meat should be smoked separately. But regardless of where you stand on this debate, I’m willing to bet that the thought of juicy, smoky brisket and tender, succulent chicken coming off the same smoker is enough to make your mouth water, am I right?
So grab your favorite beverage, bring your appetite, and let’s you and I explore the ins and outs of smoking brisket and chicken in one cook. Along the way, we’ll talk about how to get the most out of both cuts of meat and create a flavor explosion that’ll have your guests begging for more.
Is It a Good Idea to Smoke Brisket & Chicken Together?
Alright, let’s talk about smoking brisket and chicken together. It’s a topic that might not be everyone’s cup of sweet tea, I bet my boots on that, but for those who are feeling adventurous, trust me when I tell you it is certainly worth a try.
Smoking chicken and beef brisket together can be a real time-saver, just like smoking brisket and ribs. But let’s be real, y’all — this combo may not be for everyone. Some folks might prefer to stick with one type of meat to keep things simple and traditional. However, if you’re looking to mix things up and create a flavor explosion that’ll have your taste buds dancing a jig, then smoking brisket and chicken together might just be the ticket.
It’s essential to keep in mind that whether this is a good move or not comes down to personal preferences and taste. Some folks may love the combination of the two meats, while others might not find the flavors as complementary. And just like smoking brisket and ribs, smoking brisket and chicken together requires some real know-how and experience to get it just right. You need to be very good at heat control to ensure that both the bird and that hunk of beef come out tender and juicy.
So, if you’re a beginner, it might be best to start with smoking one type of meat before taking on the challenge of smoking both together. But for those of you who are up for the challenge and have the skills to pay the bills, smoking brisket and chicken together can be a real game-changer in your BBQ game.
How to Smoke Brisket And Chicken Together
If you’re ready to take on the challenge of smoking brisket and chicken together, let me give you some tips on how to do it just right.
First things first, you have to have a plan. Smoking brisket and chicken requires some careful planning to ensure that both meats cook evenly and come out tender and juicy. Since chicken tends to cook faster than beef brisket, you’ll need to adjust your smoking times accordingly.
The amount of time it takes will depend on the size of the meats, the temperature of the cooking chamber, and the recipes you’re using. For example, your typical brisket takes 12 to 18 hours, whereas a whole bird takes only 4-5 hours to smoke. The smaller the bird, the faster it’ll cook and the more flavors it’ll absorb from the wood and brisket.
You’ll probably need to smoke the brisket for a few hours on its own before adding the chicken to the smoker. This will give the brisket a head start and ensure that both meats finish cooking at the same time. You’ll also want to keep an eye on the temperature of both meats and adjust your smoker accordingly to ensure that they cook evenly. A cooking chamber stabilized at 250°F should ensure even cooking for both bird and beef.
Another tip that I have for y’all is to consider the flavors of the dry rubs that you will be using. Not only do you want to make sure that the flavors of the two meats complement each other, but also that they don’t overpower one another. Some folks might prefer to use different — but complementary — rubs or sauces for each meat to keep the flavors distinct, while others might prefer to use a single rub or sauce to bring it all together.
The placement of the meats in the smoker can make all the difference in how they turn out.
When using a horizontal smoker, it’s best to position the brisket closer to the firebox and the chicken on the other side. The reason for this is that the brisket needs a good amount of steady heat to cook properly. The chicken, on the other hand, is more delicate and can dry out if it’s too close to the heat.
In a vertical smoker, the placement of the meats is even more important. You have the option to place the chicken above the brisket or the brisket above the chicken, depending on how you want one meat to drip on the other. By placing the brisket above the chicken, its juices will drip down onto the chicken, imparting a delicious smoky flavor. Placing the bird above the brisket will allow it to drip onto the brisket, keeping it moist and juicy.
When it comes to smoking both beef brisket and chicken together, the type of wood you use can make all the difference in the world. You’re welcome to experiment with different types of hardwoods and wood combinations, but I reckon oak and hickory are two types of wood that do justice to both meats.
Oak is a classic choice many a pitmaster swear by for beef brisket. It has a mild, smoky flavor that melds well with beef’s flavor without overpowering it. It’s also a versatile wood that can be used for both short and long smoking sessions.
Hickory, on the other hand, is a bit stronger and more pungent than oak. It’s a popular choice for smoking chicken, as it adds a bold, smoky flavor that pairs well with the natural sweetness of the meat. It’s also a great choice for beef brisket, as it can hold its own against the strong, beefy flavor. Heck, if you’re feeling adventurous and you’ve got both woods, why not even try a pairing of oak and hickory?
Your smoker, your rules, y’all.
Bottom Line
Smoking beef brisket and whole chicken together can be a delicious and time-saving option for the seasoned smoker. The keys to success are to (a) figure out how long to smoke each meat, (b) place the bird and brisket in your smoker properly, and (c) use complementary dry rubs that help the flavors of the poultry and beef meld together.
