Fathers day smoke

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

tknotek

Newbie
Original poster
Jun 14, 2009
11
10
Looking to do ribs, chickens (probably beer can) and tri tip on sunday. I have done ribs a few times with some success, but doing all these at once how should i start and how long do the chickens take. I plan on doing the ribs for at least 5 hours at about 215, and from reading on hear the tri tips will only take a few hours but the chickens have me stumped. Any help will be greatly appreciated
 
I try not to do poultry at the same time I do pork and or beef. You seem to have your target temp kinda low imo. Any particular reason you can't turn up the temps I like 240 to 250F ? Poultry really should be done at much higher temps, 275 to 325F. Chicken, whole that is, takes around 3 or 4 hours ( temps at 275 to 325F ) depending on weight.
 
I did ribs last week, which was the first time i used the new masterbuilt electric. Set stat to 225 and had an oven thermo on grate. Temps were good but pulled 160 at 2.5 hours, so i figured i would turn down. If this does not sound like a good solution please help
Thanks
 
Depending on what kind of ribs you're using (spare vs. baby back) you will have close to the same cook time for all of your meats mentioned.

Cooking the chicken at the same time as the other meats is fine, as long as you maintain a temp around 250 degrees internal temp. That's a good steady temp for all of the meats in the smoker. At the end of the chicken smoke, you may want to throw it on the grill for a few minutes to crisp up the skin, otherwise it's quite rubbery. The meat, however, is moist and juicy!

Internal meat temps you'll be looking for:

chicken = 160 deg F
ribs = 5 to 6 hours, depending on kind of ribs and using foil/no foil
tri tip = 145-150 deg F (for rare to medium rare) ... someone check me on that, please?
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky