First Smoke

Discussion in 'General Discussion' started by smokinjb, Sep 11, 2015.

  1. smokinjb

    smokinjb Newbie

    Tomorrow I am going to be smoking a Chicken and 2 racks of ribs. Got a MES 30 recently and going to put it to work. I have my chicken sitting in a brine right now, gonna let it sit overnight. Ribs have some rub on them and they are sitting overnight as well. Going to smoke at 235 with apple chips, the ribs are going thru a 3-2-1 process. Chicken is going to smoke until a IT of 185. The wife is excited as she loves my ribs when I was smoking them on my char-griller super pro without the smokebox. Not exactly the best way or efficient way but it added some smoke favor. Will add some pictures tomorrow
     
    Last edited: Sep 12, 2015
  2. bmaddox

    bmaddox Master of the Pit

    Good luck.

    A quick tip, I take chicken to 165 in the breast and 175 in the thighs. That is the USDA safe temps and results in a very juicy bird. 185 might be on the dry side. 
     
  3. mowin

    mowin Master of the Pit

    Have to agree with the above. 185* is too high.
    Also if you want crispy skin, take the bird out of the brine first thing in the morning and rinse and pat it dry then put it back into the fridge for several hrs. This allows the skin to dry out some. You can also put it in front of a fan for a hr. Some hit it with a hair dryer on low.
     
  4. smokinjb

    smokinjb Newbie

    thanks! I thought 185 was high but wasnt sure. Figured someone would correct me. So I will adjust to 165
     
  5. mowin

    mowin Master of the Pit

    Are you spatching the bird? If not make sure you check the thigh teps. On a whole bird,The breast cooks a little faster, so if you pull your bird It 165* in the breast, there's a chance the thighs will be under cooked.
     
    Last edited: Sep 11, 2015
  6. smokinjb

    smokinjb Newbie

    no, I plan on puting the probe in the thigh
     
  7. smokinjb

    smokinjb Newbie

    So far after 2 hours chicken is at 138 at 235° cooking faster than I expected
     
  8. mowin

    mowin Master of the Pit

    Are you going by your thermometer in the lid? They are notoriously inaccurate. So you may actually be smoking at a higher temp than you think. Good thing is birds absorb smoke flavor rather quickly, so I'm sure it will be great.

    Dont forget some qview.....
     
  9. smokinjb

    smokinjb Newbie

    yea thats all i have to go off of for now. moved the probe to the breast meat and getting 157°. ribs have a good 3-4 left until tender, i have a few pics i will add later
     
    Last edited: Sep 12, 2015
  10. smokinjb

    smokinjb Newbie

    Here is some pictures of the Chicken and ribs (didnt get a picture of the ribs before going in):

    Rubbed up and ready to go in:


    After 3 hours in:


    Finished after 5 total hours/Ribs still have another 2 hours before done:


    Ribs finished:



     
    Last edited: Sep 14, 2015
  11. mowin

    mowin Master of the Pit

    5 hrs seems long for a bird. How did it turn out?
     
  12. boboso

    boboso Smoke Blower

    Yardbird. Yummmmmm.
     
  13. smokinjb

    smokinjb Newbie

    It turned out great! Everyone loved it, I was worried the turnout was gonna be dry but there was plenty of moisture in it. 
     
  14. mowin

    mowin Master of the Pit

    Congrats on the tasty bird. Ribs look tasty too.
     
    Last edited: Sep 13, 2015
  15. smokinjb

    smokinjb Newbie

    thanks!
     

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