Why pull chicken and ribs from smoker and finish in oven?

[weekendsmoker]

Hi, I was reading some posts last night looking for a chicken rub because we are doing chicken and ribs this weekend.

I noticed that many of the rib cooks smoke their ribs and give them an initial cook in the BS and then move them to the oven for a few hours.  I even saw this with chicken.  What is the benefit to doing this over just leaving them in the smoker until completly done?  Is this the only way to have them fall off the bone?

Thanks all.

Jason.

[KyNola]

Just my opinion but to me the benefit is greater opportunity of constant temerature control.  Once the BS has finished smoking, it is nothing more than an oven just like the one in your house.  My house oven holds temps at a more constant temp than my BS does so I don't have to worry about constant temp swings.  Admittedly, I don't have a PID or DiqiQ on my BS that would drastically improve the temp swings.

For falling off the bone ribs, after the smoke process, spritz with apple juice, wrap in foil and continue the cooking process either in the BS or your home oven.

I'm sure some of the more seasoned veterans will come along and give you more valuable information than mine so I will always yield to them.

Smoke On!
KyNola 

[3rensho]

What KyNola says about the Bradley being just an electric oven after the smoke is finished is correct.  I have a PID and the temp stays locked right where I set it (at least so far) so there is no need to use the house oven.  If there are critters outside that might want to sample your wares in the Bradley during the night then inside the house is a good choice.  We have nothing bigger than foxes and martins in this area.

[Habanero Smoker]

Also cooking chicken at a low temperature can make the skin texture from being slightly chewy (elastic) to almost like leather. The biggest benefit for finishing chicken in an oven or covered gas grill at a high temperature is that it will improve the texture of the skin by making it crisper.

[weekendsmoker]

Thanks for the information.

[West Coast Kansan]

A couple of weekends ago I did Canada Bacon, Pulled Pork, Ribs and Whole chickens in the same Friday night / Saturday. The nice thing about the house oven is providing a place to finish so you can smoke the next item.  Bradley is the smoke source.  You can cook anywhere.

My house oven also has the advantage of poor temperature control just like the Bradley Temp swings. I could argue the temp swings are an advantage on some cuts of meat but I really dont think it matters unless your into sausages. (I didn't say I believe the arguement, but I could argue it)  ;D