Decided an hour ago to go head and smoke a chuckie, a few hens and some chicken thighs. Got the chuckie injected, rubbed, and bringin the temps up to 250 as we speak. Gonna smoke it and slice it as u would a brisket.
Any tips appreciated. If you'll save me the time from searching, I have a few questions:
When should I put the hens and thighs in?
Does my 250 temp sound good for chuckie and hens?
What temp should I bring the hens to to call em good?
I only have one food probe on my E73; Do I just move it back and forth to check between the hens and the chuckie, and is that safe to do?
Thanks,
Oklahoma Joe
Any tips appreciated. If you'll save me the time from searching, I have a few questions:
When should I put the hens and thighs in?
Does my 250 temp sound good for chuckie and hens?
What temp should I bring the hens to to call em good?
I only have one food probe on my E73; Do I just move it back and forth to check between the hens and the chuckie, and is that safe to do?
Thanks,
Oklahoma Joe