Smoking Chicken Drumsticks/Breasts and 1 Tri- Tip... Need to all be done by 3pm.

flexen

Newbie

Original poster

Sep 2, 2012

13

10

Los Angeles, CA

• Sep 2, 2012

• #1

I have a Traeger Junior Electrical Smoker. Just installed the Digital Temp controller and I will be Smoking Chicken Drumsticks/Breasts and 1 Tri- Tip... Need to all be done by 3pm...Today 09/02/12. How should I go about this? Is it even possible? What Temp should I do this at and for how long? Pretty new at this! Any suggestions would be greatly helpful and appreciated!


Thanks

 

flash

Smoking Guru

OTBS Member

Mar 30, 2007

5,280

45

Chiefland/Cedar Key, Fl

• Sep 2, 2012

• #2

Chicken does not take long. Usually 2 to 2 1/2 hours tops. To stay in the smoke a bit, I stay at low temps 225 or lower. The skin will not be edible at those temps though, so I finish them on a hot grill to crisp them up. If this is a vertical, place the chicken BELOW the Tri-tip.  How big is the Tri-tip? Hard to say when to put it on, and all depends on what internal temp you are shooting for. I like my beef medium rare. Do you have a digital meat probe? If not, you better get one.

Beef
Rare    125° - 130°
Medium-rare 135° - 140°
Medium  145° - 150°
Medium-well  155° - 160°
Well done  165° and above

 Pretty sure you will have to put the tri-tip on a little sooner than chicken, but alot depends on your finished temp you are shooting for.
 



 

 

Last edited: Sep 2, 2012

flexen

Newbie

Original poster

Thread starter

Sep 2, 2012

13

10

Los Angeles, CA

• Sep 2, 2012

• #3

My plan is to put the Tri-Tip on before 9am. After Church at 12 come home and put the Chicken Legs and the Chicken Breasts on from 1230-330. Tri-Tip should be done by 2pm.

I'm looking for everything to be Well Done. It's my Wifes B-Day and she likes Well Done. I have a Analog Meat Probe, but not a Digital Meat Probe. Should work good enough, hopefully.

Thanks for the response. I guess only time will tell how things go....lol

Thanks again for your feedback!

 

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• Sep 2, 2012

• #4

Flexen, sorry I was late answering, however it sounds like a plan... however, send some pics of the spread if you can , remember our 

 , LOL.

Too bad about the Tri-Tip being "Well" done (choke), But do hope you hgave enjoyed the meal.

Have fun ,OH...and Welcome to the Bunch ,

Stan....

 

JckDanls 07

Legendary Pitmaster

OTBS Member

SMF Premier Member

Sep 10, 2011

8,045

2,702

Tampa area, Florida.

• Sep 2, 2012

• #5

ok then... I'm late as well... it's after 3pm and was wondering if you made it on time ?

 

flash

Smoking Guru

OTBS Member

Mar 30, 2007

5,280

45

Chiefland/Cedar Key, Fl

• Sep 2, 2012

• #6

Well done !!!!!   Sacrilege, Sacrilege !!!!  

 

coronaca92879

Meat Mopper

Mar 22, 2010

187

24

Fontana ca

• Sep 2, 2012

• #7

I like to put a nice sear on my tri tip when I pull off smoker.

 

flexen

Newbie

Original poster

Thread starter

Sep 2, 2012

13

10

Los Angeles, CA

• Sep 2, 2012

• #8

Things are looking great so far! Thanks for all the suggestions I really appreciate them. Things are still in there cooking... tri-tip is almost done =) Gonna be waiting on the Chicken and then we are all done! I'll post pics as soon as I figure out how to get them on here...lol Stay tuned!

Tri-Tip and Chicken.jpg

• flexen
• Sep 2, 2012

 

Last edited: Sep 2, 2012