Ribs & chicken this weekend

Discussion in 'Poultry' started by jdfire40, Apr 17, 2008.

  1. jdfire40

    jdfire40 Fire Starter

    I have seen that chicken is supposed to be smoked at a higher temp, but I'm planning on smoking a few slabs of ribs & some chicken quarters this weekend. Will it be ok to do it all at 225 or so? I am planning on brining the chicken before it's smoked. I'll be sure to post pics!
     
  2. cubguy17

    cubguy17 Meat Mopper SMF Premier Member

    I recently did chicken and a pork loin or butt I can't remember which one it was. Anyway I smoked them at about 230 and the chicken turned out very good. The skin won't get nice and crusty, and you have to worry it drying out but I'm sure brining will help, mine were injected and sittin on a beer can so they were very moist. Make sure the chickens are on bottom if you have a vertical smoker. Good Luck
     
  3. I did a chicken along with a brisket last weekend at about 225 and it turned out wonderful.
     
  4. flash

    flash Smoking Guru OTBS Member

    I don't even brine them. I marinade. At any rate, sure you can do them at 225º. Just be aware you cannot eat the skin or atleast you will find it rubbery.



    Now when it reaches 160-165º internal temp, pull the quarters and throw them on a hot charcoal or gas grill for 20 minutes or so and it'll end up like this.



    Edible skin......of course you know the skin isn't good for you anyway. [​IMG]
     
  5. pduke216

    pduke216 Meat Mopper SMF Premier Member

    These were done at 225 - 230 for about 5 hours. I have never had a problem with low and slow as long as you brine first. There were brined for 10 hours. Good luck!
     
  6. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Seens you've got to smoke low, throw them in the oven for a bit at the end to help crisp the skin, also a good spritz helps with the skin too.
     
  7. jdfire40

    jdfire40 Fire Starter

    Looks good! Don't tell my family they aren't supposed to eat the skin...that's fighting words! Thats what i'll do, throw it on the grill afterwards.
     
  8. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Those are some great looking birds! Nice job pduke!
    [​IMG]
     
  9. blacklab

    blacklab Master of the Pit SMF Premier Member

    Yeah those are some great lookin birds
     
  10. smokin out the neighbors

    smokin out the neighbors Smoking Fanatic SMF Premier Member

    Flash, I must say you have some great looking legs.
     
  11. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    I use to be a fan of cooking poultry at a higher temp. I recently did a whole turkey breast at 225-250. Best bird I ever smoked!
     
  12. flash

    flash Smoking Guru OTBS Member

    [​IMG]
     

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