Brisket, Chick, Fish?

Did a cook yesterday, thought I had the Dera just about right. Sharon (BHSLH) bought a brisket the size of a postage stamp, 1.5 lb. some Salmon on sale, and Chick leg qtrs, on sale.

Decided to do them all at he same time? Maybe not the right decision but I did it.

Foiled the grids so as not to drip on one an other.

Pulled the Salmon at 150 and kept goin on the rest. Salmon is good!.:-D

Leg qtrs. just after at about 170, just had one for lunch and it was great. :-D

But, the brisket was crap. After reading some previous posts I think my temp was way low, about 165. But I figured that after 6 hours with something this small it should have been done.

Tasted good but was tuff and not what I hoped for.

I have just found a butcher that will special order a half brisket for me, about 8.5 lbs. but don't want to spend a lot of money until I know I have my system right.

Any suggestions are welcome and appreciated! :-D

Jim

PS how much difference does it make if the chamber has one item or multiple?

But the question? For a piece of meat that small, should it take that long. And what is the effect when the chamber is full vs nothing else?

Still learning! :-D

Chris, thanks for that. I just thought that the brisket being that small it would get up to temp sooner. Will go for the higher temp next time. Thanks a bunch, am having the Salmon tonight over a salad tonight, Yummy!