Best poultry to smoke with ribs

Discussion in 'Poultry' started by melleram, May 12, 2009.

  1. melleram

    melleram Smoke Blower

    I am going to be smoking on memorial day. The star of the show will be some St. Louis Style spare ribs. But some of the guests are a little anti-pork....I know its sad. I was wanting some info on what you guys think would be the best poultry to smoke with the ribs. (low temp 250 range)

    I really dont want to have to fire up a second grill to do my poultry at 300+ degrees...although I know that is the only way to get crisp skin.

    I am open to all types and cuts of bird everything from whole to boneless skinless.
  2. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    You have a couple of different options for the chicken. One option is just to smoke whatever chicken you choose at the same temp as the ribs and throw the skin away after it's done because it will be very rubbery.

    Another option would be, after you remove the ribs from the smoker, increase the temp of the smoker to 350 and crisp the skin that way. You're not using another piece of equipment, but will get crispy skin.
  3. flash

    flash Smoking Guru OTBS Member

    You forgot option #3. After you finish smoking the chicken you put it on a gas or charcoal grill for 10 minutes or so to crisp up the skin.


    To this. [​IMG] Part of the reason I got the gasser. Very little time to heat up and you're ready to go.
  4. melleram

    melleram Smoke Blower

    true i didnt think about that I have a gas grill right there....that will be much easier than moving hot coals from firebox to grill chamber.
  5. bigsteve

    bigsteve Master of the Pit


    In your case, I would brine some skinless chicken pieces, and smoke at the same temp as the ribs.

    Brining pieces is very easy, and I've had great sucess brining pieces for 2 hrs.
  6. tn_bbq

    tn_bbq Smoking Fanatic

    Pull the ribs and increase the temp in your smoker. Probably won't take all too long if you add a chimney of lit coals to the smoker (and open the air vents).
  7. I'm with BigSteve. That's they way I cook chicken most often because my wife won't eat the skin and it tastes better putting the rub on the skinless pieces than putting it on the skin and throwing it away.

    Put a god rub on skinless breasts and thighs and you'll find them quite tasty, I think.

Share This Page