Okay, for those of you that read the post on my first smoke (butt) you will understand why I am posting this question!!!
I am planning on smoking 11lbs of split breast along with 5 brats and 5 spicy sausages. I am trying to estimate the time to come out of the smoker. I am not planning on throwing the chicken on the gril but will if I am not happy with them coming out of the smoker. Anyway, I really want to try and eat around 5 so I am trying to determine when I am goign to start my smoke!
Heres the plan:
1: I have 1/2 the chickens marinating in Italian Dressing, other 1/2 is getting a dry rub.
2: I plan to preheat on high, then smoke with Cherry wood for 2.5 hours then I am estimating another 2 hours to cook. (i will monitor IT to 165)
I guess my question is do you think my smoke plan is realistic?
I think your timing is about right although don't be surprised if it goes longer. I was thinking around 5 hours. One important point, make sure the vent is 100% wide open as chicken holds a ton of moisture and you want the moistaure to escape asap so it doesn't hold your cooking temp down. Because you're doing poultry I would recommend you smoke/cook at 250 degrees. One last thing, make sure your chicken is under your other items. Don't want chicken dripping on the other food.
Now...hit it!
I agree with KyNola, its a great starting point on timing but it could go a little longer to get there.
Here is one that I did about a month ago.
http://forum.bradleysmoker.com/index.php?topic=17179.0
Hope this helps!!