Last Minute Chicken Help

hawgman88

Newbie

Original poster

Aug 12, 2013

14

11

Arkansas

• Aug 19, 2013

• #1

I am smoking some chicken tonight and need some last minute direction. I have some thighs and drums brining now, but as far as cooking goes, what do I need my smoker temp to be? As well as my meat temp? And time length?


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polishmeat

Meat Mopper

May 30, 2009

232

13

Chicago

• Aug 19, 2013

• #2

I would smoke/indirect grill them at a higher temp (300-350), that way you don't end up with rubbery skin (roughly hour or so).  Another option is to smoke them at lower temp (250 roughly for maybe 2 hours), then toss on a hot grill to crisp up the skin.

With the darker meat (drumsticks and thighs), I would go to about 185 internal temp, that way you don't end up with any pink near the bones, and will still yield a delicious and moist end result.  

 

smokinhusker

Legendary Pitmaster

Oct 20, 2010

8,179

77

Mountains west of Colorado Springs, CO

• Aug 19, 2013

• #3

I don't know what kind of smoker you have but you want to smoke them at 275°-350° the higher temp makes for a more crisp skin. Cook to IT of 170°.

If you have an MES or other electric smoker that the temps won't go that high,  smoke at 225-250*F until the thick meat in the thigh is around 160*F, 2-3 hours, then finish them in a 425*F Oven or heat half your grill, put the meat on the off side and finish the cook to 170-180*F adding sauce at the end. You can move to the hot side but be Careful as sugar in rubs and sauces burn easily.

 

hawgman88

Newbie

Original poster

Thread starter

Aug 12, 2013

14

11

Arkansas

• Aug 19, 2013

• #4

I am cooking on a WSM 18.5"


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hawgman88

Newbie

Original poster

Thread starter

Aug 12, 2013

14

11

Arkansas

• Aug 19, 2013

• #5

I am soaking my chicken in a bowl of saltwater for 2-3 hours. Is this ok for brining purposes?


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