Chicken Question

millerbuilds · Jun 30, 2015

Morning Smokers!

I have been asked to bring some chicken to a party on Friday. The host has asked if I could smoke some legs, thighs, and breasts. They would like me to bring the chicken partially cooked and then finish on their Gas Grill, wanting the skin crisp just before serving.

Has anyone done this?

Couple of questions

1 - I am concerned about bringing the chicken to a temp of say 150, then transporting it warm to finish at their house (safety).

2 - I could fully cook it, keep it warm and hit it once I get to the party, I expect that their will be a 1 hour hold time.

3- I could fully or partially cook, cool down and then cook on the grill to finish.

My final concern is that by doing this the meat will become rubbery...

Thoughts?

TIA

Smoke On!

-Jason

mdboatbum · Jun 30, 2015

A one hour hold time is no biggie. I'd go ahead and get it to 165°, wrap it and transport it in a cooler. It should stay plenty hot. Then you can just toss it on the grill and "finish" it.
I'd also skip the breasts and just get a bunch of thighs. They have a much wider window between done and overdone, so you can do the two stage thing without fear of them drying out. Brining will also help keep them moist while holding.

jp61 · Jun 30, 2015

As mentioned above, your best option is #2.

Option #3.... partially cooked, is not a good idea (safety)

Good luck and enjoy!

floridasteve · Jun 30, 2015

Miller, I can see me in your position, please let us know what you do and how it worked [emoji]128512[/emoji]

millerbuilds · Jun 30, 2015

Mdboatbum said:
A one hour hold time is no biggie. I'd go ahead and get it to 165°, wrap it and transport it in a cooler. It should stay plenty hot. Then you can just toss it on the grill and "finish" it.
I'd also skip the breasts and just get a bunch of thighs. They have a much wider window between done and overdone, so you can do the two stage thing without fear of them drying out. Brining will also help keep them moist while holding.

Forgot to mention that I plan to brine.

I am getting a request for the breasts which has me the most worried....

Thanks!

foamheart · Jun 30, 2015

I know its a request but........ I am the father of foreboding. Of all the foods smokable the only thing that worrys me more than fowl is oysters! I smoke lots and lots of fowl, I actually have a whole chicken on now. I do not ever take any liberties with fowl. if you've ever seen then raising chickens it will cure people of liberties. Even a hog is cleaner than a chicken.

I smoke it, I smoke it done. I have never in all my cooking experience, to my knowledge made a person sick, I plan on keeping it that way. If I am only cooking for myself certain liberties can be taken, but not when cooking for another.

Don't mean to rain on your party, but just remember that safety is first and foremost and second make sure whatever you prepare for another you know in advance will work exactly as planned. Because that is the very best possible senerio which will never happen.....LOL. Nothing more embarassing than a call to Pizza Hut, well maybe a trip to the clinic at 2 AM I guess.

Again, just my humble opinions. Practice on yourself first.

millerbuilds · Jun 30, 2015

Foamheart said:
I know its a request but........ I am the father of foreboding. Of all the foods smokable the only thing that worrys me more than fowl is oysters! I smoke lots and lots of fowl, I actually have a whole chicken on now. I do not ever take any liberties with fowl. if you've ever seen then raising chickens it will cure people of liberties. Even a hog is cleaner than a chicken.

I smoke it, I smoke it done. I have never in all my cooking experience, to my knowledge made a person sick, I plan on keeping it that way. If I am only cooking for myself certain liberties can be taken, but not when cooking for another.

Don't mean to rain on your party, but just remember that safety is first and foremost and second make sure whatever you prepare for another you know in advance will work exactly as planned. Because that is the very best possible senerio which will never happen.....LOL. Nothing more embarassing than a call to Pizza Hut, well maybe a trip to the clinic at 2 AM I guess.

Again, just my humble opinions. Practice on yourself first.

These are my concerns as well and what lead me to ask the question. I really don't want to load the pit up and haul it over there. I may do the thighs/legs fully and just grill some breasts for the health conscious folks....

foamheart · Jun 30, 2015

Just a thought, I keep hearing folks talking about pulled chicken. When I was in college I worked part time at a fried chicken joint. Our biggest seller was yesterdays fried chicken pulled and slow cooked overnight in crockpots. Then we sold BBQ chicken tacos the next day with leftovers. Crockpot to taco, top with lettuce and tomato and folks will stand in line till they run out.

Just trying to give ya an alt that you could smoke ahead and heat for the party.

millerbuilds · Jun 30, 2015

Foamheart said:
Just a thought, I keep hearing folks talking about pulled chicken. When I was in college I worked part time at a fried chicken joint. Our biggest seller was yesterdays fried chicken pulled and slow cooked overnight in crockpots. Then we sold BBQ chicken tacos the next day with leftovers. Crockpot to taco, top with lettuce and tomato and folks will stand in line till they run out.

Just trying to give ya an alt that you could smoke ahead and heat for the party.

I have done that before, just not with Smoked Chicken...not sure why I have not...

I am doing a Butt as well. They want chicken as a alternate. I think I will just do the Thighs and legs, keep them hot and flash grill for crispy skin. Skipping the breasts.

-Jason

millerbuilds · Jul 1, 2015

Ok... so we have adjusted the menu.

Still doing the pulled pork.

Now we have decided to do pulled chicken, I am going to par-smoke it, transfer to a Nesco to finish, transport and serve. I am going to do a 80/20 mix of White to dark meat.

I tested pulled chicken breast in the crockpot today. 4 hours on med-high with chicken stock, bit of vinegar, and taco spices. Perfect for a taco salad and was not dry at all.

With that tested, I now feel confident that mixing the dark meat in it will keep the pull juicy. I will do a 4 hour brine, rub and smoke. I may inject the breasts, still pondering.

I plan to add some of the rub to the recipe in place of the taco spices. I will serve with a side of sauce.

I am keeping it some what healthy and most important safe.

Foamheart- thanks for the suggestion!!!

I will let you know how it works.

Smoke ON!

-Jason

foamheart · Jul 1, 2015

Sounds like a plan..... its the nice thing about here, there is always another way to make anything fit what you need.

stonerose · Jul 2, 2015

I have a very similar tomorrow... and I have another question. I tried starting a new thread, but newbie here, so figured I'd ask anyways.

I'm doing all legs, then holding to finish on grill. Here was my question: has anyone ever smoked chicken pieces in a foil pan with sauce? I was thinking of just putting them in bbq sauce in the pans and sticking the pans in the smoker. Keep em moist and easier to deal with amongst all the other things that day with the crowd and grill.

Thoughts on that? I thought I saw them smoke chicken pieces in the pan on pitmasters, with some butter under each piece and some sauce in the pan. Figured this would be similar.

I have the MES 40 with an amnps.

Thanks!

foamheart · Jul 2, 2015

My humble opinions again.

If you cover something with sauce and then smoke it, how is the smoke supposed to get to the meat? The only thing getting any smoke is the sauce. I don't usually sauce when smoking only when I BBQ or grill. AND most definately the last hour of the cook do the sugars don't burn

Again, I am no athority, hell I can't even spell it.

millerbuilds · Jul 3, 2015

Foamheart said:
My humble opinions again.

If you cover something with sauce and then smoke it, how is the smoke supposed to get to the meat? The only thing getting any smoke is the sauce. I don't usually sauce when smoking only when I BBQ or grill. AND most definately the last hour of the cook do the sugars don't burn

Again, I am no athority, hell I can't even spell it.

LOL!

I agree, the meat smoke will not penetrate the sauce to the meat. Positive side you will have a nice smoking BBQ sauce.

SMOKE ON!

-Jason

spartanrob · Jul 3, 2015

Don't want to thread-jack, but have a similar but different question. I'm smoking 2 whole chickens today for tomorrow (smoking brisket tomorrow). What is the best way to store & reheat after i finish smoking today?

millerbuilds · Jul 3, 2015

That is basically the question that started this thread.

I was asking the same thing, by cooking fully and cooling down for storage you are safe, but reheating is going to dry out the meat and it may become rubbery. Others might have a good way of reheating chicken, but I have never been successful in reheating chicken and creating a quality product. I eat my left overs cold.

I was going to do that, but based upon feedback, I decided that I am going to smoke my chicken and pull it for pulled chicken sandwiches.

My plan (underway right now) is to smoke the chicken breasts/thighs to about 150, transfer directly to a hot Nesco/Crockpot and cook the rest of the way on med-high in a mixture of bbq sauce and chicken stock. I have not figured out the ratio, I will do that while the chicken is on the smoker.

Let me know what you decide to do!

Smoke ON!

-Jason

spartanrob · Jul 3, 2015

Agreed. the difference for me is, the chicken will sit overnight

foamheart · Jul 3, 2015

I always stick my chickens in a ziploc and throw in the reefer over night. Seriously I have never found a perfect reheat, just what I had to use when it came time. If you try reheating on the grill, dry, in the mic rubbery, foiled in the oven even with some foiling sauce, its near impossible to save that same tender juicy meat. Its just whatever you are most familar with or have available.

I just don't have the perfect answer. I would probably go with the last foiled with a little steaming juice in the oven.

floridasteve · Jul 3, 2015

I love smoked chicken legs the next day. I always eat them cold. Lots of people like cold chicken. Just make sure you get the skin crispy. Cold and rubbery skin ain't good.

stonerose · Jul 4, 2015

I bet it would make a good chicken salad the next day...

Chicken Question

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