Last minute questions for a Sunday smoking...

Bulldawg66 said:

Hello,

Scarbelly gave me some great advice a couple a days ago regarding my first smoking attemp.  I have a couple of quick questions before I get started that I hope someone could answer.  The original post is here http://www.smokingmeatforums.com/t/116964/butterflies.

I am cooking both ribs (baby back) and chicken. 

1) If I read his directions correctly, he says cook them for 2 hours, put in foil for 2 hours, and then take them out for 1 hour.  No temp needed.  What is the purpose of the last hour if no temp is needed?  Should I at least set it on low? Keep the smoker at the same temp & put them on the grate for the last hour. We like to do the last hour on a gas grill to put a nice crust on the ribs. Instead of an hour you just grill at 350 for 30 minutes flipping them half way through.

2) He said the chicken would probably take about 3 hours...Do ribs really take 2 hours longer than a 4.4lb chicken? At 225 the chicken will take about 30 minutes per pound, but go by temp. 165 in the breast & 175 in the thigh. When it's done you should be able to pull the leg & thigh away from the breast easily.

3) Assuming the chicken gets done first...what is the best way to warm it up when it is time to eat?  Wouldnt it get dried out if I try to warm it up in the oven?  (It has been sitting in a brine for 12 hours.) When it's done just put it in an aluminum pan & tent it with foil. It will stay hot for an hour or so. I would put the chicken on when you foil the ribs.

Good luck!

I plan on starting the smoker in about 45 mins...wish me luck! 

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