Chicken along with some BB's, Brats and Salmon

[pajaro blanco]

First post here.  Have a question as well as trying to learn the site.  I'm smoking (electric) Chicken quarters, BB's, Brats and stuffed Salmon for a get-together.  Since everything will smoke at different times, should I just keep adding the items that use lesser smoke time throughout the process?  This seems to be the logical way, but any advice would be appreciated.  Side note:  I've found if I pull my chicken at 157*, its very moist vs 165*/170* and it hasn't been a problem.  Am I playing with danger here?? I do let it rest for 1 hr or more.  Thanks in advance.    

 

[pthefree]

Indeed you are flirting with danger. Salmonella dies at 167°. it's possible that you may get a chicken one day that is carrying the bacteria and 157° will not kill all the bacteria the meat may be carrying.

 

[pajaro blanco]

I said 157*.  I meant 159*.  EIther way, it seems that is too low.  165/170 low and slow at 225 just isn't as juicy as I would like.  I'll keep trying.  

 

[smokinhusker]

Keep at it but I like chicken "done"...