2 different meats, 1 temperature

[Gocubs1815]

Planning a BBQ with some friends and we are wanting to smoke some a few different things on a large smoker.

Ribs and brisket both need a temp of 225-250, but chicken requires 275.

What would happen if I smoke the chicken at the same lower temps as the other meats? Would they not cook through well enough? Would there be a food handling issue? Or could I get away with just cooking it longer at lower temps?

 

[chef jimmyj]

Cook them all at the same temp. There is no safety issue and the meat will cook through. However, the Chicken will take longer to cook, around 10 minutes per pound more. The big down side to Smoking Chicken at 225-250 is, the Skin will be Rubbery. If Crisp Skin is desired, smoke to a Breast IT of 145-150, then finish in a 425°F Oven or a similar Indirect Heat of your Grill...JJ

 

[kelbro]

Ribs and brisket will do just fine at 275°. You can also lower the temp back down after the chicken is done but there's no real need to do that.

 

[phatbac]

i cook my ribs at 300-325 at times. fire that bad boy up get smokey goodness and crispy chicken skin!

Happy Smoking,
phatbac (Aaron)

 

[tropics]

You get to eat earlier cooking hot & fast
Richie

 

[bradger]

I regularly smoke my chicken at 225, and have had no problem cooking it through. it usually takes about 4 to 5 hours. i don't know the weight off hand but it is usually a oven stuffier roaster.