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Father's day help

post #1 of 5
Thread Starter 

Hello all, my name is Efrain and I just realized I have not posted on this forum in over six years! I have been away from smoking for almost as long and wanted to ask for some help. My old man wants smoked meat for F-Day and asked me to make him some drums and thighs. The problem is I have forgotten the cooking time for both when smoking at 225-250 (will be smoking ribs as well, reason for lower temps). any advice would be appreciated. thank you for the time.

post #2 of 5
Quote:
Originally Posted by Efrain View Post
 

Hello all, my name is Efrain and I just realized I have not posted on this forum in over six years! I have been away from smoking for almost as long and wanted to ask for some help. My old man wants smoked meat for F-Day and asked me to make him some drums and thighs. The problem is I have forgotten the cooking time for both when smoking at 225-250 (will be smoking ribs as well, reason for lower temps). any advice would be appreciated. thank you for the time.

for chicken i would cook until you get an IT of the meat to 170 degrees for dark meat. i don't know what kind of smoker you are using but i smoke ribs at 275 all the time so if you want to cook your chicken at that temp it would be ok. you just shave some time off your wrap stage if you wrap or some time off the back end if you don't. Make sure to take pictures and share them with the group!

 

Happy Smoking,

phatbac (Aaron) 

post #3 of 5

yeahthat.gif

 

Al

post #4 of 5

Hello Efrain, welcome back, we share the same story today, I've been away from the forum for some time and I'm also smoking thighs and drums for dad today. A few weeks ago I did both ribs and chicken and after the ribs had about three hours on the grill at 225 I wrapped them in foil and stuck them in the oven for about an hour and a half while my chickens were cooking. With the ribs off the grill I opened up the vents and added some more coals to crank the heat up to 250/275 which helps get a nice sear on the chicken. It does require moving things around a bit if you have any hot spots depending on what type of cooker you're using. When the chicken is just about finished, throw the ribs back on the grill for 30/45min with a light dusting of your rub and a touch of brown sugar for a nice glaze to finish them off, have a great day with your father!

 

This cook was with baby back ribs which I find take 4-4.5hrs to get to where I like them. St. Louis style or spare ribs may take a bit longer depending on size.


Edited by dvdslw - 6/20/16 at 4:27am
post #5 of 5
Thread Starter 

Thank you all for the help!

 

@Phatback: I have a WSM 18.5, does that affect the cooking time? also I am smoking St. Louis ribs, is 275 a good temp for those? thanks.

 

Efrain

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