I did try a search on this subject but found nothing, so my apologies in advance if it's already been covered elsewhere.
I'm going to start a brisket in the SV24 tomorrow morning, but also would like to do some chicken wings so that we'll have something ready for lunch while waiting for the brisket to (hopefully) be finished by dinner time. Given all the potential issues with that, like possibly over-smoking the wings because of the longer time they'll need to be in the smoker due to the lower temp the brisket is being smoked at...I thought I'd take an at least somewhat creative approach to avoiding all that. Namely, I want to sous vide them so that they're already fully cooked, or at least very close to it (depending on how long it will take to smoke them), before they go into the smoker with the brisket. When that's done I plan to put the wings in a fryer for about a minute just to crisp up the skin, then serve.
Since I understand that chicken absorbs smoke significantly faster than the brisket will, my question is: Given the level of smoke (via mesquite chunks) used for doing the brisket, approximately how long will the wings need to stay in the smoker at 225 F in order to soak up enough smoke to be...well...properly smoked? This will tell me not only how long I need to smoke them for, but also how close to the wings' finished internal temperature I need to get them before transferring them from the sous vide bath to the smoker.
Any thoughts, criticisms and/or just plain mean-spirited insults?