Placing chicken above other meats question

Discussion in 'Poultry' started by flash, Sep 14, 2013.

  1. flash

    flash Smoking Guru OTBS Member

    I know you really are not suppose to do this due to a bacterial possibility, but was wondering if the chicken is added late in the smoke when other meats have been on smoker for 7 to 8 hours. Since the other meat is pretty much well into cooking (pork in this case) is there still an issue with transfer from Chicken?
  2. bear55

    bear55 Master of the Pit

    I still would not do that.
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Yes that is not a good idea. In fact almost worse. The cooked food if erring raw on it. Then if you pull the cooked meat the raw juices may still be on the cooked food. It's be like putting your freshly cooked steak on the cutting board you just used to spatchcock your chicken and then rubbing it around, eeewwwwwww!!!
  4. Hello Flash.  Bear 55 got ya covered.  Here is my opinion for what it is worth.  Don't do it.  In fact the method you described is exactly the worst case of chicken dripping on other food.  Cooking the other meat first then adding the chicken at the end of the smoke.  The pork may be done early and pulled and still have uncooked chicken "juices" on the meat.  Just my opinion.  We all look for short cuts but I suspect you already knew the answer.  Not your first rodeo.  Keep Smokin!

  5. flash

    flash Smoking Guru OTBS Member

    Well not for me but for another person on another board. I was warning him about it and just wondered if the food was 75% cooked.

  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    This just came up a few days ago. Similar situation with precooking one meat, Chicken in this case then adding other Raw Chicken, Cornish Hens on top... So here is my Response...

    It just don't matter!   Lets say you cook the Chicken for 2 hour, then add the Raw Hens because they only take 1 hour. The Hens are just GUSHING Bacteria laden juices all over your Chicken or Ribs, Butt, Brisket, anything in the Smoker. From what you have read and people keep posting, you think, " OH MY GOD I AM GONNA DIE! "                       WRONG!!!!

    Those juices are dripping on " 225+°F " Meat! Just how long do you think the Bacteria has to live!?! Seconds? Let's say they are Super Bugs [​IMG]...A Minute or Two? On top of all this, you are going to Rest the HOT Meat you are taking out, the Surface will STAY HOT above 140*F for the next ONE TO FIVE HOURS! What kind of Bacteria do you all keep talking about that is soooo Dangerous that it will survive All Of The Above!?!

    Again... It just don't matter what you put on top of what, the heat will kill it!...[​IMG]...JJ
    Last edited: Sep 14, 2013

Share This Page