Chicken Question's

[cubguy17]

I'm throwing on a 8lb Pork Loin in the morning and I also have 2 chicken's to do as well, I'm guessing I should throw those birds on with 4 or 5 hours left on the loin to pull them all out at the same time. Is that about right, or is that to long on the birds? Also I injected the birds tonight and cling wrapped them, I hope that is safe?

 

[bbq bubba]

What are ya cookin on?
What temp ya cookin at?
Pork loins should go to about 160* or risk drying it out.
Bird's should be cooked at 325* and probably take 3 hr's, keep the bird away from the pork (not on top).

 

[travcoman45]

As far as injecting the birds and keeping, that is fine. I fry many turkey's each year, they are injected and seasoned for at least 24 hours. I keep them in an enamel roaster in the fridge. On the other part of your question, I will defer to bbq bubba and others. Good luck with your smoke!

 

[cubguy17]

I am using the GOSM, and I was planning on doing the loin slow, So I think I am going to do beer can chickens on a seperate grill right over the coals, unless with the beer cans I can cook the birds at 225 with the loin?

 

[shenk]

I've done beer can chicken at around 225 - 250 and it worked fine for me. (didnt get sick and actually I'm doing it again tom.) As for cook time though a 3 lb roaster hit temp. in a little under 3 hours.

 

[ron50]

You can cook the birds at the lower temperature. The only downside is the lack of crispy skin but a few minutes in the broiler can crisp it back up.

Most cook birds at above 300 as most don't find any benfit to low and slow for poultry except more smoke exposure from the longer cook.

As Bubba said, if you cook them with the pork make sure the birds are on the lower rack so you don't have undercook chicken dripping on the pork.

Enjoy!

 

[cubguy17]

Thanks Guy's I think I am going to beer can them in the smoker under the loin and hope for the best I'll let ya know how they turn out. And hopefully I can get you guy's Qview. Thanks again!!!