Slow and low for a drunken chicken?

sawinredneck

Meat Mopper

Original poster

Jul 11, 2015

196

16

Wichita KS

• Aug 13, 2015

• #1

For our birthdays my dad has asked me to smoke dinner. The plan is three slabs of baby backs, a drunken chicken and another chicken yet to be determined.
I'm figuring 4-5hrs for whole chicken at 225ish temps and the ribs per weight, probably 3-4hrs and no idea on the other chicken yet, open to ideas!
So besides not getting a crispy skin, not that worried about, what other problems might I face with the lower temps?

 

chef jimmyj

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

★ Lifetime Premier ★

May 12, 2011

22,172

7,150

• Aug 13, 2015

• #2

Problems? None...Other than the skin, Poultry does fine at 225-250. An 8lb Chicken may take 4 hours but I think you should plan more time on the Ribs, 5 hours min, unless you like them chewy...JJ

 

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• Aug 14, 2015

• #3

Try adding some extra flavor through Brining . I use normal brine 1:1Salt and Sugar and add Garlic ,Onion , Heat if wanted and any other Spice you like.

I fevel a spatcocked bird is easier , you could even do a Brick Chicken wrap a normal Red Brick in fiol and place on rthe Chicken as it cooks .Have the Bird bones side down and cook

until 165*F in the Breast and 170* F in the thighs .

Oh ,and always cook Fowl UNDER any other foods .

 

bmaddox

Master of the Pit

Jan 5, 2015

1,705

144

Central FL

• Aug 14, 2015

• #4

oldschoolbbq said:

Oh ,and always cook Fowl UNDER any other foods .

Click to expand...

This is a great point. While pork and beef fat is delicious chicken fat is gross.