Smokin'
Chicken Breast
250 until internal temp 165
took about 1+45 then glazed
followed smoked bbq chicken breast by food with nick
Whole chicken
pull any pin feathers, trim, dry it
200 until breast at 145
325 until breast at 165
Plan on 3 hours
will crisp skin nicely
Wings
boil the wings in salty water for 7 minutes (helps with moisture?)
I did water with Worchester, soy.
straight to the smoker
375 for about 30 minutes (flip after 10 mins and watch)
took to 185
Then flipped and cranked heat to 450 for about 5 mins.
Come out surprisingly crispy.
tossing in a sauce for this last part might work well.
Alternate method [haven't tried this]
INGREDIENTS:
24 Chicken Wings, whole
2 cups Buttermilk
1/2 cup favorite hot sauce
2 tablespoons Olive Oil
DRY RUB:
3 tablespoons Ron's Screamin' Pig Rub
2 tablespoons Ray's Loco Gringo Rub
1 tablespoon Cayenne Pepper
1 teaspoon Cumin
2 tablespoons Brown Sugar
1 tablespoon Chili Powder
INSTRUCTIONS:
In a bowl combine the buttermilk and hot sauce, add the wings and allow to marinate in the fridge 2-4 hours.
Combine all the ingredients for the Dry Rub.
Remove the wings from the marinade and dry them well with paper towels.
Preheat to 400°F
In a large bowl toss the wings with the olive oil and the prepared dry rub.
Allow the wings to rest with the dry rub 15 minutes.
Arrange the wings in a single layer, allow the wings to cook 25 minutes.
Flip and continue to cook until the skin is crisp and the wings are around 190°F internal.
CHEF TIP:
This recipe is for a dry rub style wing, for an added kick, prepare 2x dry rub and when the wings are removed from the recteq, toss in a bowl with additional dry rub and hot sauce. You can utilize chicken legs and thighs for this recipe, additional cook time might be needed to hit the finish internal temperature.
Thighs
smoker at 275 degrees
roll thigh up tightly
rub with olive oil
season
smoke to 165*, about 45-75 minutes
baste
smoke to 170-175* internal temp
remove and rest 10 minutes
Beef Ribs [haven't tried yet]
trim fat off top
salt & pepper (2 parts pepper, 1 part salt)
250 until internal temp is 180 wrap take to 203
rest to 150 before slicing
Pork Shoulder
250
3 hours before temp check
wrap at 170, once fat starts rendering
don't spray the fat
6 hours wrap with foil, then can be in oven if desired.
Looking for about 205
let rest for at least an hour
Brussel Sprouts and such
Sliced, drizzled in olive oil, salt & pepper
put in smoker about 30 minutes
While this works well, I find there is too much smoke and prefer to do Brussel sprouts and okra in the oven.
Turkey
200 for 2 hours, breast to about 120
300 to crisp skin, get to final temp
165 in the breast
175 in leg
rest 30 mins
I did 300 the whole time, took about 3 hours.
Came out great.
Try spatchcock next time
Chuck Roast
225
8-9 hours
General times
Pork Weight Smoking Time
Baby Back 1.5 lbs. 3 – 5 hrs
Baby Back 1.75 lbs. – 2.25 lbs. 4 – 6 hrs
Spare Ribs 2.5 lbs. – 3+ lbs. 5 – 7 hrs
Whole Pork Shoulder 12 lbs. – 16 lbs. 24 – 32 hrs
Pork Boston Butt 6 lbs. – 6 lbs. 6 – 12 hrs
Pork Loin 8 lbs. – 10 lbs. 12 – 15 hrs
Pork Tenderloin 1.5 lbs. – 2 lbs. 2.5 – 3 hrs
Whole Hog up to 85 lbs. 16 – 18 hrs
Whole Hog 85+ lbs. 18 – 24 hrs
Beef Weight Smoking Time
Beef Tenderloin 3 lbs. – 4 lbs. 3.5 – 4 hrs
Beef Brisket 8 lbs. – 12 lbs. 12 – 18 hrs
Lamb Weight Smoking Time
Leg of Lamb 7 lbs. – 9 lbs. 4 – 8 hrs
Cabrito 8 lbs. – 12 lbs. 4 – 5 hrs
Poultry Weight Smoking Time
Chicken – Whole 2.5 lbs. – 3 lbs. 3 – 4 hrs
Chicken – Breast 5 oz. – 8 oz. 1 – 3 hrs
Turkey- Whole 10 lbs. – 12 lbs. 7 – 8 hrs
Duck – Whole 4 lbs. – 5 lbs. 3.5 – 4 hrs
Fish Weight Smoking Time
Whole 4 lbs. – 6 lbs. 3.5 – 4 hrs
Fillets 4 oz. – 6 oz. 1.5 – 2 hrs