Baby Back Ribs / Chicken Breast HELP

[MACEvan]

Hello there,
Its been a while since I used my PBC but getting ready for memorial day. Was thinking Ribs and maybe something else. Something simple like chicken maybe at the same time or ribs first then chicken.

Chicken....I have done a whole chicken in the past but I never tried just chicken breast..In the past when I did a whole chicken the most popular part was mainly the breast. I was considering going to Costco or something and buy are large pack of breast only and putting those on the PBC. The chicken came out great when I did do it but the most favorite part was the breast.

- Has anyone did just breast before? If so what was your experience and method, preparation cook times..etc..??

Ribs...How do you all do baby backs? Do you all leave them hanging for the entire cook..or pull them wrap them with the butter and brown sugar method and in the oven and finish off on the PBC?

Wanted to get your thoughts or recommendations on cook times/temps etc...Nothing is set in stone so just gathering my game plan and what I want to do exactly.

Honestly been a while since I have used the PBC so I am little rusty on cook times and temps also if I am able to do something else with the ribs such as chicken so we can enjoy two main courses of meat. I don't know if I can do those together since I think the cooking temps were different but let me know what you guys think.

If you could let me know your thoughts I would appreciate it.

Pat

[HouseHomey]

Have you tried turkey breasts? I can not speak for the PBC but I make a lot of bird. Here is my process:

I first decide on how it will be used. Will more be consumed at the cook or will there be a ton of leftovers for later use.

Next decide on the skin, crunchy/moist/throw away

Next smoke heavy or light (skin issue there too)

all of these thing depend on how you cook.if you have a really moist chamber with a good amount of smoke, the less likely you will have crunchy skin.

since your guests are not into dark meat I assume (at risk) they are not in it for the skin.

in that case cook for flavor, smoke, rub and season.

your leftovers will be golden!!!

Kathyrn fzxdoc has a fantastic thread on chicken and PBC temps. Will one of the smart people add the link to this thread (or post) as I found it to be awesome and I only own kettles.

Gracias
Erik

[MACEvan]

Hello,
Yes..I have done turkey breast and whole. I actually had a tougher time finding a big piece of turkey breast but I was able and and its been a while but did it and it came out great. That might be something to think about over doing a bunch of small chicken breast.

As far as the skin I prefer crunchy but I also wanted to just do breast with no skin on it. That is something I have never done before. Thats why i was considering doing a bunch of pieces of breast over a whole chicken since most of the chicken we don't eat and I would prefer to have a bunch of left over easy to store breast over a whole chicken and cutting off what we want.

Hope that makes sense still looking for inputs on chicken breast (not whole chicken) ...cook times..etc.

Also preferred method on baby backs. Cook times...prep...wrap in foil with butter, honey and brown sugar or let hang till done?

Thanks

[fzxdoc]

Hi MACEvan, the messaging option is not working right now on The Pit, so the messages you sent were blank. Hopefully they'll get them fixed soon.

First of all, you can find the topic on PBC Cook Times here:

https://pitmaster.amazingribs.com/fo...ts-if-possible

In the section under Chicken you'll find cook times and temps for both boneless and bone-in chicken breasts. Plus under Baby Back Ribs you'll find cook times/temps for baby backs.

As HouseHomey says, you have to decide how you want the chicken skin, and that will determine the way to cook the chicken. In the PBC, it's hard to cook chicken and ribs at the same time, because the best temp for the ribs is too low for chicken without producing rubbery skin. Many folks cook the ribs first, foil and cambro them, cook the chicken and then if necessary add the ribs back to the grate to bark them up a bit.

Personally, I smoke baby backs, hanging, until done and offer sauce on the side. But many folks here foil them and sauce them, and I'm sure they'll chime in.

Here's a link to how I like to do PBC Chicken:

https://pitmaster.amazingribs.com/fo...668#post186668

HTH,
Kathryn

[gtaylor85]

I smoked a brisket point yesterday, and after that ~7ish hour cook I used the remaining fuel to cook 6 boneless/skinless chicken breast (meal prep for the week). You may not be using boneless/skinless, but it took just over an hour to reach 165. If I was wanting to serve them both at the same time it would have been fine because the brisket was still plenty hot in the faux cambro.

[fzxdoc]

I've found that cook times are more dependent on thickness than the size of the piece. I once smoked a pastrami that had a 2 inch square piece of point that came off while I was trimming. That little square took just as long to smoke as the whole pastrami piece.

Kathryn

[MACEvan]

Hi MACEvan, the messaging option is not working right now on The Pit, so the messages you sent were blank. Hopefully they'll get them fixed soon.

First of all, you can find the topic on PBC Cook Times here:

https://pitmaster.amazingribs.com/fo...ts-if-possible

In the section under Chicken you'll find cook times and temps for both boneless and bone-in chicken breasts. Plus under Baby Back Ribs you'll find cook times/temps for baby backs.

As HouseHomey says, you have to decide how you want the chicken skin, and that will determine the way to cook the chicken. In the PBC, it's hard to cook chicken and ribs at the same time, because the best temp for the ribs is too low for chicken without producing rubbery skin. Many folks cook the ribs first, foil and cambro them, cook the chicken and then if necessary add the ribs back to the grate to bark them up a bit.

Personally, I smoke baby backs, hanging, until done and offer sauce on the side. But many folks here foil them and sauce them, and I'm sure they'll chime in.

Here's a link to how I like to do PBC Chicken:

https://pitmaster.amazingribs.com/fo...668#post186668

HTH,
Kathryn

Kathryn,
By any chance do you have an email I could email you at? The message option here has been giving me troubles and each time I message you its blank. My email is
[email protected]

Thanks

Pat

[fzxdoc]

MACEvan, the message system has been fixed and works well now. Give it a try. If it still doesn't work for you, come back here and let me know. Either way, we'll get this thing figured out!

K.

[texastweeter]

Try smoking boneless skinless chicken thighs. Way more forgiving and IMO better tasting. I dry brine, and use a chipotle rub that I made. Lay them flat so they are about the same size as boneless skinless breast. Smoke them over pecan until about 175 degrees (my wife wont eat them under that temp). Juicy and full of flavor.

[MACEvan]

Try smoking boneless skinless chicken thighs. Way more forgiving and IMO better tasting. I dry brine, and use a chipotle rub that I made. Lay them flat so they are about the same size as boneless skinless breast. Smoke them over pecan until about 175 degrees (my wife wont eat them under that temp). Juicy and full of flavor.

That sounds interesting. Do you have any pics of thighs. I don't think I have seen anyone here talking about thighs like that. Usually easy to do on a BBQ but I tossed my BBQ a while back and haven't gotten another one, but have wondered if you can do thighs or breast that are boneless and skinless...

[MACEvan]

Hi MACEvan, the messaging option is not working right now on The Pit, so the messages you sent were blank. Hopefully they'll get them fixed soon.

First of all, you can find the topic on PBC Cook Times here:

https://pitmaster.amazingribs.com/fo...ts-if-possible

In the section under Chicken you'll find cook times and temps for both boneless and bone-in chicken breasts. Plus under Baby Back Ribs you'll find cook times/temps for baby backs.

As HouseHomey says, you have to decide how you want the chicken skin, and that will determine the way to cook the chicken. In the PBC, it's hard to cook chicken and ribs at the same time, because the best temp for the ribs is too low for chicken without producing rubbery skin. Many folks cook the ribs first, foil and cambro them, cook the chicken and then if necessary add the ribs back to the grate to bark them up a bit.

Personally, I smoke baby backs, hanging, until done and offer sauce on the side. But many folks here foil them and sauce them, and I'm sure they'll chime in.

Here's a link to how I like to do PBC Chicken:

https://pitmaster.amazingribs.com/fo...668#post186668

HTH,
Kathryn

Kathryn,
Please let me know if you got my message. I sent it just now through the messaging system.

Pat

[fzxdoc]

I got your message and replied to it, MACEvan. Hope your cook turns out great! Have fun with it.

K.