Help
I have done tons of pork butts and ribs but no chicken. I have a cookshack 150 and have three birds i want to cook. They are seasoned and ready to go.
I will finish them on the grill-
How long and what temp?
cheers
kenny K
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Welcome, Kenny!
If your smoker will get to 325*, that would be best. If not, then as high as it will go until breast meat gets 170*.
If your smoker will get to 325*, that would be best. If not, then as high as it will go until breast meat gets 170*.
Breast meat to 170*. I would think that would make it kind of dry. I will a whole chicken to 175 in the thigh. If just white meat, then I shoot for 155-160 in it.
Just my thoughts.
Just my thoughts.
Yep. Breast to 170*. Never had dry chicken in my 008. Some folks go to 165*. Don't know about a 150.
Just my thoughts.
Just my thoughts.
160* or 170*? eh...what's 10 degrees? 10 degrees. Above all make sure the breast/wing joint is not bloody. Whole yardbirds always come out juicy through and through in my Smokette. I also like to crisp/brown the skin in the indoor oven on the broiler setting. Only takes a minute or so.
thanks
I know the internal temp. I am not good a posting yet- will crank it up in a few and let you know the results
cheers and thanks
KK
I know the internal temp. I am not good a posting yet- will crank it up in a few and let you know the results
cheers and thanks
KK
Slit them yardbirds in half,split side down.
Turn the 150 to overdrive,and preheat it.
Pull about 170º in the thigh,plastic bag,or foil ,for an hr.
Finish in the 150 ,or grill.
Turn the 150 to overdrive,and preheat it.
Pull about 170º in the thigh,plastic bag,or foil ,for an hr.
Finish in the 150 ,or grill.
I cooked 8 skinless (perdue)chicken breast in my smokette II at 225. I covered them in smokeshack ckick rub about 20 min before placing them in the smoker. I took the biggest one to 161 deg. in 2 hours. Wow were they delicious. A lil dry on the edges,but still moist in the middle. next time I will pull them at 158 degrees.
Congrats Opie.
What I do is trim my chicken so they cook good. When you get thin edges, that will happen. And chicken is pretty cheap, so trimming wont hurt, just buy more.
Try brining them too.
What I do is trim my chicken so they cook good. When you get thin edges, that will happen. And chicken is pretty cheap, so trimming wont hurt, just buy more.
Try brining them too.