Chicken Drums

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graphicsman

Meat Mopper
Original poster
May 25, 2011
160
10
Nashville, TN
I have searched the forum in regards to smoking chicken.  I have seen where people will smoke at about 325 for two hours then grill them for a couple of minutes.  I was wondering though if it will still be ok if i just smoked my chicken drums for 3 hours at 225 with my pork butts in my WSM?  I know some have stated that you really cant tell other than taking a bite but i feel this would be a perfect temp.  I really dont want to start up the grill just for some chicken.  I also read that, i believe, when you take a bite of the chicken the bone should be white for done?
 
   Most people that finish on the grill seem to do it to crisp the skin and/or carmilize the sauce. I don't use the grill myself.

Mike
 
Sam of us do it at 225 till  IT 165-170 and   juices run out clear . but the skin will not be crispy . 


 I usually do around 250º, but must take them more around 175 to 180º before my wife will even consider eating them. She wants her Chicken DONE!! And yes, the skin will not be crispy.
 
ya im trying to stay at 220-225 because im using the top rack of the WSM and the bottom rack is 40lbs of Boston Butts that should be half way to done when i put the chicken on the top rack.
 
i would imagine its still tender and juicy.
Yep
 I usually do around 250º, but must take them more around 175 to 180º before my wife will even consider eating them. She wants her Chicken DONE!! And yes, the skin will not be crispy.


That's the nice thing about Drums, they're very forgiving and Ditto on the wife, if its gummy she gets grossed out
ya im trying to stay at 220-225 because im using the top rack of the WSM and the bottom rack is 40lbs of Boston Butts that should be half way to done when i put the chicken on the top rack.
You'll be fine, and don't worry about internal temps, just keep 'em goin' don't worry bout going past 165 internal, and they'll be fine.
 
f8cc2b91_20110521193.jpg


Many folks say they cant get the skin crispy, at 2 hours @225°.

Everyone has different results.

The Drums in the above picture have crispy skin these were on about 2 hours at 225° - 235°

However these were done on a reverseflow using splits.

So make sure the application is similar to yours, what may work on one smoker may give undesirable results on another smoker.

Just wanted to point this out,
 
 Make sure the chicken is not right over top of the butts. Never put chicken over other meats as it cooks.


ya i was thinking about that, i guess i should just smoke the butts on the top rack and when they are close place the chicken on the bottom rack.  probably add the chicken when i foil the butts
 
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