Reply to "Want to Combine Pork and Chicken w/one smoke"

maxqMember

Depends on weight and temp.

A 3 lb rack of St Louis at 275 will take 3.5-4 hrs. Figure up to an extra hour for a 225 smoking temp. Time is only a rough measure of doneness. A sure fire way to test rib is the toothpick test. Insert top down in the center of the rack between the bones. If it slides in and out with ease, they're done. Allow extra time for heavier racks.

Chicken is done when the breast temps at 165; thighs at 170-175. For a 4 lb chicken split in half, I'm guessing 1-1.5 hrs.

5/13/116:05 AM

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