Some skinless, some skin-on Chicken - Temps?

[Rita Y]

I'll be doing chicken for 35 and won't be able to fit all the pieces on 2 regular + 2 extender grates.

I was planning to brine all the chicken and smoke the bone-in, skin-on drumsticks & thighs at around 300°F.

Would I get a better product if I smoked the boneless, skinless breasts first, at 225°F or go ahead and cook them at 300°? I've done them at 225° and they were very good, still moist, but never tried them at higher temps.

Rita

 

[K Kruger]

The first thing I think of is 'do what you know'. You can do the breasts higher, however. The big deal is not to overcook, of course; at higher temps, with breasts, the done window is much narrower.

 

[Rita Y]

Yes, since skin isn't an issue and I can't fit all the meat on the WSM at the same time anyway, I thought of doing the breasts at 225 while the fire was on its way up, then bring the WSM to 300 for the dark meat. Just wanted the best product.

Thanks,
Rita