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Chicken pieces


 
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Penoose

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I want to cook individual (NOT boneless/skinless)chicken pieces underneath my BB ribs in the WSM. How long should I expect for legs, thighs, breasts at 250 degrees? Is there a significant difference between white and dark meat in terms of cooking times?

I am also thinking of pulling the chicken early to crisp the skin on a gasser. Thoughts?

Thanks.

P.j.
 
PJ, I always remove the skin before I smoke chicken pieces, except for wings "too hard". But taking them off early and crisping up the skin on the grill works perfect. As for timing, that can be a tough call, but 2-3 hrs should do the trick if you finish the parts on the grill, then you can judge which pieces are done faster than others and still have that smoky flavor we all enjoy..

If you want a decent rub for chicken try Lawrys Perfect Blend rub for chicken. Everyone in this house likes the flavor it gives poultry. I dont work or sell their product, but would if they paid me enough! HA HA!
Dale
 
I would agree with Dale on the time to cook the pieces, but if you can check the internal temp for the thighs, 180, and breast, 160 you'd be better off. I haven't done legs.

If Dale means actually taking the skin off the chicken before cooking, I would suggest leaving it on instead. It will help maintain the moisture of the meat. If he meant pulling the piece off early and crisping the skin, that might work. However some say the fat has rendered from the skin and that is not effective. I discard the skin after cooking to avoid some fat.

Good luck with your cook. I like the idea of the butt basting the pieces.

Paul
 
Paul is right leave the skin on during the cooking! You can crisp it on the gasser or remove it later. But leaving it on will make a more juicy product! good luck
 
True enough about the skin will keep it moist but I use mayo to keep the chicken moist. I just dont care for the skin and alot of the rub is also removed with the skin but what do I know. Im still in the experimental stage myself. Thats how Mom used to cook chicken and that is the way I do it now. Works for me.
Dale
 
Dale, I'd love to hear about how you and Mom do the mayonnaise approach. Sounds interesting. Mayo slather, then rub???

Keri C, smokin on Tulsa Time
 
Keri, I sprinkle rub, then slather a thin layer of mayo, then sprinkle with more rub. I think chicken can be cooked better on a kettle even though I like it on my WSM.
Dale
 
Check this out:
http://tvwbb.101inc.com/ultimatebb.cgi?ubb=get_topic;f=4;t=003980;p=1#000000

And, as of right now (6:10 pm PST), I am smoking 16 thighs (w/skin) on the bottom grate and 3 rolled BB's on the top grate. I am shooting for 4 hours at the magic # of 225* (see above thread for tip)

I marinated 1/2 of the thighs in Veri Yeri Teriyaki, and the other 1/2 in Bone Sucking BBQ sauce overnight.

This is my first bird smoking and using the above marinades.

Good luck PJ.

~ Sean
 
I have never justofied the anount of time and fuel used on a WSM for chicken pieces Vs. the Kettle. Indirect on the kettle for bbq chicken is out of this world!!!!!!! which takes time, but uses a lt less fuel.
 
Totally agree with you Matt, however, if I am smoking ribs for 4 hours (the primary meal), and I have a free cooking surface, then I feel I am maximizing my fuel.

We'll see how this yardbird tastes before I go through the hassle of doing it again.

~ Sean
 
Smoked the chicken thighs and legs underneath the ribs...came out very well, actually. As it turned out, I was less than inclined to fire up the gas grill and pull the chicken early, so I just let everything go for 4.5 hours. Ribs could have come off at the 4-hour mark, but were still very good. Chicken was great, much better than I expected. Juicy and flavorful.

WSM does it again.

P.j.
 
My 16 thighs were awesome. I pulled everything off after 4 hours 45 minutes. The ribs could have stayed on another hour or so - I didn't have much separation from the bone end, but it was 8:15 so we had to eat.

I think it's obvious that having more meat affected my ribs cook-time compared to my previous time in the bullet.

~ Sean
 
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