New Electric MES 30. Chicken delicious on the outside, kinda boring on the inside

[brettnem]

Hey All,

So just got my MES 30. I've tried to do as much reading as I can, but I see so much contradictory information, I can't imagine I'm doing anything right. Anyway, I did chicken and ribs for my first batch.

Preheated to 275 then brought it down to 225 and put in ribs. Started with a small handful of hickory chips (10 chips or so). Lets the ribs go on their own for an hour. Meanwhile I put a rub on a couple of chicken breasts and let them sit in the fridge. 

An hour later, I put the chicken breasts (bone-in, w/skin) in (below the ribs). And let it cook for another 3 hours. Added chips about every hour or so (3 times).

At the end of the cook, the ribs were done a little early reading almost 180. I didn't think to wrap the ribs in foil, but they came out pretty good. Not fall off the bone, but good for a first shot. 

The chicken wasn't quite ready and needed another 45 minutes or so. Seemed to have plateaued around 150. I wasn't sure if I should foil wrap the breasts at this point, so I didn't. After that 45, I removed the chicken breasts right at 168.

The chicken was juicy and tender. The skin, was delicious. But the chicken itself didn't have a lot of smoke flavor itself. I've had bbq chicken from a number of places where the chicken come out real sweet tasting. Mine was good, but like the title says, a little boring. :) 

I was wondering if anyone could give me any suggestions on how to get some more flavor into the meat itself? Should I use a different wood? Cook to a higher temp? I have no idea what I'm doing. Thanks for all your help!! :)

Ribs 4 hrs

Chicken 3.45 @ 225 w/rub no foil

-Brett

 

[scubadoo97]

Ive never really seen a stall on chicken. Also make sure all meats come up to room temp before cooking.

When cooking chicken alone I shoot for 275* and it's done in 60-90 min and has good smoke flavor inside and out. Not sure why you aren't getting internal smoke flavor in that time frame. How were the ribs?

You getting good smoke on your MES?

 

[davidhef88]

Ive never really seen a stall on chicken. Also make sure all meats come up to room temp before cooking.
When cooking chicken alone I shoot for 275* and it's done in 60-90 min and has good smoke flavor inside and out. Not sure why you aren't getting internal smoke flavor in that time frame. How were the ribs?
You getting good smoke on your MES?

I personally never bring meat to room temp. It needs to get through the danger zone ( 40*-140* ) in four hours. If you let it sit on the counter for a couple hours, you used up some valuable time.

Here is a thread on the discussion.
http://www.smokingmeatforums.com/t/121168/40-140-in-4-hours-discussion/60#post_859369

 

[mike johnson]

soak your chicken in a brine solution.You can add herbs,spices or what ever you want to the mix and the chicken will absorb the flavors.

 

[cooknhogz]

Ive never really seen a stall on chicken. Also make sure all meats come up to room temp before cooking.
When cooking chicken alone I shoot for 275* and it's done in 60-90 min and has good smoke flavor inside and out. Not sure why you aren't getting internal smoke flavor in that time frame. How were the ribs?
You getting good smoke on your MES?

I personally would never let chicken or pork go to room temp. Beef yes, poultry and pork, no way. Just my .02 and sure many would agree.

 

[scubadoo97]

You guys are correct. You don't and should let your chicken come to room temp when smoking. Icy cold is not good on a hotter surface like grilling but in a smoker it's not that hot and gives more time to accept smoke. Thanks for correcting my advice

 

[brettnem]

Smoke looked good on the MES and the skin and ribs had good smoke flavor. Just inside it was just barely smokey. Maybe I just need to change wood. 

So is 275 for 60-90 better than 225 for 3? I always thought low and slow was better? I know some people have complained about chicken going low and slow come out like shoe leather, but mine was pretty good texture.

the ribs were great. I didn't foil them, but I think I'll try that next time. Not really sure of the proper timing for everything.. Especially when mixing meats. Hard to plan for dinner on time. :) I suppose it'll just take some time to learn.

Thanks all!

-Brett

 

[scubadoo97]

I go higher for chicken but you had the ribs on as well. Actually the last SL ribs I did on my MES I did at 275. They came out as good as the ones I've done lower and took a bit less time obviously

 

[daveomak]

Brett, morning.....  When you take the chicken from the refer, dry the skin with paper towels....  you can set it back in the fridge, uncovered to allow the skin to continue to dry... Then place in the smoker....  Smoke and water don't go together too well.. A dried surface will absorb smoke better...  The brine idea is very good... I brine all poultry and pork to help insure a moist finished product....  Drying the surface after brining is important also, same reasons....    Dave

 

[dirtsailor2003]

Brining will get you more flavor inside the meat itself. I will sometimes inject the breasts with different flavors. Last breasts we did we injected with Franks hot sauce, kind of a really big hot wing! I will also season the breast with a rub, wrap in bacon and smoke. I too crank the heat up to 275-325 when doing poultry.

 

[bakedbean1970]

You may also want to check the temp inside the smoker with a remote thermometer. Many times the temp readings of the smokers digital readout can be off a bit. My cajun injector is off over 10 degrees at high temps.