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Smoked Chicken Parts

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    Smoked Chicken Parts

    I've smoked whole chickens many times, but today I cut 2 chickens up into parts and marinaded them. About how long should I expect them to cook before getting to temperature? 225 degrees, indirect charcoal.

    #2
    When I did jerk thighs, it was about an hour @ 225ºF to get them to about 160ºF internal. I then put them on the gasser to caramalize and crisp the skin.

    DEW

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      #3
      DanMancuso, I think most of the advice you are going to get here is going to cook your chicken @325* or Higher! I would think your cook time would be +- 1 Hr, let your Thermometer be your indicator! 165* F internal temp! I do something similar to Dewesq55 with legs and thighs!
      Last edited by Danjohnston949; April 17, 2016, 11:29 AM.

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      • Danjohnston949
        Danjohnston949 commented
        Editing a comment
        Dan, I used Apple and Hickory Chunks for Smoke! Eat Well and Prosper! From Fargo ND, Dan

      • Mickeylou5
        Mickeylou5 commented
        Editing a comment
        Thanks for that recommendation DanMancuso. I was just sitting here thinking I have been doing something wrong with my smoking and you confirmed what I thought...I think. Some meats should be low and slow to tenderize and others should be fast and furious for that delicious crispy skin.

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