A friend of mine had asked me a while back if i would smoke a few things for him at a gatering at his new house. Well its gone from 25 people to 50....i told him, 5 chickens...10 chickens...what's the difference!
here's my plan,
Brine the chickens for 3-4hours in a salt/sugar mix
smoked them at 275-300 until 165-170 internal.
lets back up a step, i'm also doing baby back ribs...2-2-1 method....so i was going to smoke the ribs for 2 hours, then put the ribs in the oven wrapped up for 2 hours....then maybe bbq with sauce for 1 hour...
while the ribs were in the oven, i was going to smoke the chicken, i'm guessing it would be 2-2.5 hrs...what happens if the chicken is done before the ribs...how can keep then warm and moist? wrapped them in tinfoil and place in cooler?
thanks for any help and suggestions!