Aah, you have the makings of a favorite of many here...CSR's are a great way to use the shoulder cut, as are shoulder steaks. I've even cut my own from boneless butts or large beef chucks...beef CSR's are quite good eating, too.
If you're familiar with the 3-2-1 for spare ribs, you can use the same method only change the times to 2-1-0.5 @ 225*. I've run a 2-1.5-0 for a nearly fall apart texture if that's what you like...very moist and tasty. Using these methods, I have little worries about reaching safe temps or drying out the meat. If you go with a straight smoke, I'd suggest placing them on the grate so you can take a quick peek after 90 minutes or so to look for shrinkage...this is one of you most reliable sources of info pertaining to doneness. When you can see residue of your dry rub on the grate from the meat loosing it's original size tells you they're getting close. Texture is the next step...a squeeze with your tongs should give moderate resistance, but not feel like a spounge. If the pieces are large enough to get a small thermometer into from the end, pushed in towards the center, you could remove them one at a time (to keep lid shut and help maintain smoker temps) and take a reading for extra measure (160* should remain moist and is safe...may have a slight pink color towards the center).
For the chicken rub, it depends on the level of heat you prefer, but a blend of garlic, salt and pepper is a good start for just about everything except fish. Keeping things on the simple side, and using common spices found in most pantries is a sure bet. Add some heat with cayenne and a touch of cinnamon (to smooth over the bitter after-taste). Chili powder is good for birds, used sparingly, as well as cumin. My all-around favorite bottled blend for poulty is Lawry's Lemon & Pepper seasoning, which has salt and a touch of garlic.
For the smoke on the birds, I suggest apple, plum or cherry, in order of my first to last choices. Hickory, if used VERY sparingly, adds a slight bite to the mild flavor of the bird. A blend of any of the above is also good. Mesquite is not a good choice, IMO, being very heavy.
Hope this helps you get started.
Have a GREAT smoke!
Eric
