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Chicken and Pork Loin

post #1 of 7
Thread Starter 

I'm smoking some chicken pieces and pork loin today.  I'm comfortable with the pork loin, not sure on the chicken as it's my first time.  I've got some thighs and legs with bone and skin, but the breasts are boneless skinless which worries me a bit.  Was planning on aiming for 230-250 temp.  I'm guessing that will be about a 2-3 hour smoke, but I'll be going off IT of the meat.  I plan to pull the pork loin at 140 and give it a 30 minute rest or so.  What temp should I pull the chicken at?  Should I foil and rest it for 30 or so as well?





post #2 of 7
Pull the chicken at 165 and you will be fine.
post #3 of 7
Thread Starter 

Thanks!  Should the chicken have a 30+ minute rest like with pork and beef?  I'm guessing my pork loin will be about 2 hours on smoke to reach IT, at least that's what my last one took.  At 250 is about 2 hours right for chicken or should I expect longer?

post #4 of 7
Chicken parts don't take long. Each cut you have is going to finish at a different time. If it was me I'd put everything on at the same time and pull the pieces off as the finish. Place in foil to keep warm.
post #5 of 7
Thread Starter 

Great, thanks for the advice!

post #6 of 7

How did everything turn out?



post #7 of 7
Thread Starter 

I think they both came out ok.  I put a little too much salt in my rub for the chicken, should have measured instead of eye balled.  I also had a couple of pieces of boneless skinless breasts in there, those came out a bit tough, but I kind of figured they would.


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