Hi guys,
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!
Sbishop
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!
Sbishop
