smoking pork butt and chicken wings

[shea1973]

Been awhile since I been on the forums, since food prices been going up haven't had the money to buy a lot of stuff to smoke.  However saved up some money and have some friends coming over tomorrow.  So tonight around midnight I am going to start the fire and smoke a pork butt and chicken wings.

If I remember right I smoke it to 165 temp.  About when do I put wrap it in foil and put it back in, I think it is 6 hours isn't it?  Also never smoked chicken wings before so about how long do they take?  Also I always had trouble telling at night time weather the smoke is white or a blue haze, what is the best way of trying to tell at night?  I have tried shinning a flash light at it, but that dosen't seem to help!  LOL

Thank You for your help

 

[shea1973]

Also one more question on the chicken wings!  Do I need to soak them in Brine and for how long?  And where is a good recipe for brine? 

Again Thank You 

 

[pigeyex]

Shea, I never brine my wings. I just coat them in some EVOO and sprinkle a rub of paprika, onion powder, garlic powder, chili powder, salt and pepper.  I usually put them in at the end of a rib smoke (when I put the ribs in the oven for the middle "2" of a "3-2-1-" smoke), so the smoker's usually around 225 when I put them in.  But 300 is better for wings, so I throw more coals in there and try to get it to at least 275-300, and I smoke them for about 2 hours.

Photo Feb 05, 1 55 37 PM.jpg

• pigeyex
• Aug 24, 2012

Photo Feb 05, 4 30 24 PM.jpg

• pigeyex
• Aug 24, 2012

Then I finish 'em on the grill along with the ribs.

If you don't cook them hot enough/long enough, the meat will be real good, but the skin will be rubbery.

Pigeye

 

[shea1973]

Thank you for your suggestions.  Your pics of you wings look really good and mouth watering, makes me want to smoke mine today LOL!  What is EVOO?

Thank You

 

[shea1973]

NVM about the EVOO, wasn't thinking, I just googled it!  LOL  Anyway's thank you for the tips on the Wings!

 

[gators2000]

You need to smoke the butt to an internal temp of 195-205 to have it perfect for pulling.  At 165, wrap it in foil (with a spay of apple juice I like) and finish it in foil.  It take about 1.5 hours per pound, give or take, at 225-240 degrees.  When it hits 200 ish pull it, still in foil, and wrap it in towels and pack it in a cooler to "rest."  This will allow the juices to go throughout the meat.  

The wings are better if you cook them hotter, but you don't have to.  I think they would probably take 1.5 to 2 hours at 250.  Good luck.