Chicken

steve-o · January 27, 2011, 12:59:12 PM

I'm goin up to the store to buy a bunch of chicken(legs, or breasts), with the plan of smoking it tomorrow. I got a bottle of CT I am itchin to try and just mixed a batch of Jan's Rub I am also eager to try. Should I coat chicken in CT and put rub on today or just do it tomorrow? Thanks

smoker pete · January 27, 2011, 01:16:43 PM

I have always just done the CT slather and then the Jan's Rub prior to inserting in the OBS. Haven't found the need to do it the night before. I always take my chicken breasts to an IT of 160 - 165º and my legs to 180º. Have fun ...

Ka Honu · January 27, 2011, 01:21:44 PM

Brine tonight; slather tomorrow.

steve-o · January 27, 2011, 02:09:42 PM

Excellent, thanks...got a 6 pack of breasts...may need a 6 pack of something else for tomorrow too ;D

steve-o · January 27, 2011, 02:32:03 PM

I just remembered I have some pork ribs in my freezer, is there anything wrong with doing them at the same time as chicken?

Ka Honu · January 27, 2011, 03:17:47 PM

No problem at all but keep the ribs over the chicken (You don't want poultry dripping on anything else).

smoker pete · January 27, 2011, 03:18:47 PM

Quote from: steve-o on January 27, 2011, 02:32:03 PM
I just remembered I have some pork ribs in my freezer, is there anything wrong with doing them at the same time as chicken?

I smoke my ribs at 225º and my chicken at 250º. There's nothing wrong as long as you keep the chicken below the ribs. Would never want the chicken to drip on anything except chicken. I wouldn't mix the two but then that's just me. I always keep my vent fully open for chicken ... actually, I keep it fully open for everything I smoke.

TestRocket · January 27, 2011, 03:52:04 PM

Vent open, chicken below, Take PICS so we all know! Good luck! ;D

steve-o · January 28, 2011, 03:17:03 PM

Alright, despite the torrential downpour, I got the ribs and chicken in my OBS...ribs on top ;), after the smoke I am going to follow the rib tutorial and wrap in foil with some juice for a couple hours. My question is I did 2 racks in CT with Jans Rub and one with just Jans Rub, should I put BBQ sauce on them to finish them off or just leave them as is?

seemore · January 28, 2011, 06:02:12 PM

I can't wait to hear about the finished product. Be sure to take some pictures!
Mrs

steve-o · January 29, 2011, 11:14:48 AM

Finished the oink & peep up last night. I started the ribs first and after an hour, i put the chicken in, so just under 3 hrs of apple smoke for ribs and just under 2 hrs for the chicken. I took the chicken out at about 4-4 1/2 hrs and ribs were in almost 6 total. I used boneless/skinless chicken breasts, I think next time I will do it with the skin, I found the outer part of the chicken tough, but it was moist and good on the inside. And the ribs were awesome, not quite fall off the bone but almost.

Thats when I stopped the smoke and changed the water

Thats dinner

Thanks for the pointers and encouragement all

TestRocket · January 29, 2011, 11:47:56 AM

Looks like you done good! Congrats! ;D

seemore · January 29, 2011, 02:25:54 PM

Both look mouth-watering, finger-licking good!
Mrs