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Pulled beef and chicken at the same time??

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  • Steve B
    Club Member
    • Jun 2016
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    • Rockland county New York
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    Pulled beef and chicken at the same time??

    Hey all. This weekend I am planning to do some pulled beef (chuckie) and pulled chicken for enchiladas, cheese steaks ect..... The chuckie I think I'm good with. But the chicken I'm clueless. I kinda know the chuckie should take about 6-8 hours at 250ish. Let it rest in a cambro for an hour or so. I'm thinking of using boneless chicken Breasts.

    Questions about the chicken:

    should I dry brine them.
    At what temp should I cook them.
    How long should they take. I know they are done when they are done.
    Do I wrap them to keep them moist.
    What IT should They be to pull them and
    should I rest the breasts before pulling?????

    I'm planning on using my offset, but if the temps to cook them both are very different I can also use my weber kettle w/SNS and (hopefully arriving tomorrow)DnG.

    As always you guys and gals are the greatest. Any input will be very much appreciated. Thanks, Steve.

    And Let's keep the smoke coming.
  • EdF
    EdF
    Club Member
    • Jul 2016
    • 3186
    • Atlantic Highlands, NJ
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    #2
    OK, I'm no authority, but I'd take the following course:

    Cook at the same temp as the beef
    Check for 160 on the breast - for boneless check breast, I'd start checking at less than an hour, though a bit more is more likely.
    Rest isn't particularly necessary for chicken
    Wouldn't bother wrapping

    Comment

    • fuzzydaddy
      Charter Member
      • Nov 2014
      • 4949
      • Winchester TN
      • Hardware
        Slow N Sear Deluxe Kamado.
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      #3
      For boneless chicken breasts:

      All that I buy are already injected with a solution so I don't dry brine at the normal rate of 1/2 teaspoon Mortons Kosher salt per pound to avoid being overly salty. I just do a very light sprinkle.
      Cook at ~325.
      Depending on thickness, about 45 minutes to an hour.
      I have never wrapped them.
      Pull at 160 to 165 IT. Over 165 they will be dry.
      The only reason I would let the breasts sit for a few minutes would be so they're cool enough to pull.

      Comment


      • Steve B
        Steve B commented
        Editing a comment
        Excellent advice fuzzydaddy and Danjohnston949
        Do the chuckie first than crank up heat and do the chicken. So simple. I'll do some pics on Sunday when I'm done with my cook. Thanks guys.
        Yet another reason why I joined the pit
    • AZRedneck
      Club Member
      • Sep 2016
      • 360
      • Arizona. 90 miles from water and 9 miles from hell.
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      #4
      Consider hammering the boneless breasts to an even thickness for even doneness. The skinny end will get super well done before the fat part is even rare if you don't. That's assuming you're using boneless breasts of course.

      Comment


      • Steve B
        Steve B commented
        Editing a comment
        I'm thinking about just cutting off the thinner sections to keep the chicken thickness as even as possible. I am hoping this will help keep the chicken breasts moist. We'll see. I'll post pics on Sunday when I'm done. Thanks AZRedneck
    • Medusa
      Charter Member
      • Sep 2014
      • 666
      • For those who are about to Cook - WE SALUTE YOU!

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      #5
      I'd just do the chicken enchiladas indoors following this recipe. The resulting enchilada sauce is really what makes the dish. Good Luck ! --Ed

      You may have to fool with clicking the image to enlarge it so you can read, etc. Let me know if you're having problems with the screen capture and I'll come up with Plan B.


      Click image for larger version

Name:	FireShot Screen Capture #009 - 'Chicken Enchiladas with Red Chile Sauce' - www_cooksillustrated_com_recipes_67-chicken-enchiladas-with-red-chile-sauce.jpg
Views:	10
Size:	518.3 KB
ID:	231560

      Comment


      • Steve B
        Steve B commented
        Editing a comment
        I like that recipe. Think I'll try that one when the weather gets crappy and don't wanna be outside.

      • Medusa
        Medusa commented
        Editing a comment
        Here's the beef version and the straining "rig"

        https://pitmaster.amazingribs.com/fo...eef-enchiladas

      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Medusa , thanks for posting these recipes... Love the Straining Rig, gives me lotsa ideas! Now, where'd I put that dang clamp??? ;-)
    • Danjohnston949
      Former Member
      • Dec 2014
      • 4436
      • 1410 9th. St. N, Fargo ND

      #6
      Steve B, Basically I a agree with fuzzydaddy! This should be an easy Cook, you won't have to Start the Chicken before your Beef is in the Faux-Cambro! Cook at 325* F Indirect until the Chicken reaches 145*-150* then Direct until 165* Breast, 170-175 Dark Meat! On average the time should be 45 Mins to 1 Hr! I usually use the Weber and Vortex!
      Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan

      Click image for larger version  Name:	image.jpeg Views:	7 Size:	981.4 KB ID:	231608Click image for larger version  Name:	image.jpeg Views:	7 Size:	957.8 KB ID:	231610
      Attached Files

      Comment


      • Medusa
        Medusa commented
        Editing a comment
        Excellent Cook! Excellent Advice! Temps and Timing are spot-on! --Ed

      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Hey, Danjohnston949 , Bee-Yoo-Ti-Ful cook!!! What kinda sauce you got goin' on in that there stainless bowl? ;-)

      • tbob4
        tbob4 commented
        Editing a comment
        Fantastic photos! Just had a grilled cheese sandwich because my leftovers from the weekend's cook ran out. These photos are almost unfair.
    • bchbum12
      Club Member
      • Jun 2016
      • 29
      • New Member and excited to have joined. I've got a Weber 22" kettle, a Broil King 440, and a Cookshack Smokette Original Model SM009-2. Been into BBQ for many years but apparently I've got an awful lot to learn. My current main interest in becoming more proficient in using my Weber kettle. Just ordered a Slow 'n Sear Plus and am awaiting delivery. Woo-hoo! I'm retired and presently living in Northern Virginia. Plans to move on south in mid-2018. I'm finding AR to be a terrific resource. And a fun one to boot.

      #7
      Lots of good temp advice on here already. My only suggestion is to make sure to brine whatever chicken you plan to cook, especially breasts. I use a quarter cup of kosher and one third cup light brown sugar in half a gallon of cold water (double it all for more chicken). In the fridge for from two hours to overnight. Has worked for me really well. Good luck!

      Comment

      • Danjohnston949
        Former Member
        • Dec 2014
        • 4436
        • 1410 9th. St. N, Fargo ND

        #8
        @Mr Bones, The Sauce is Called "Raising Cane's BBQ Dipping Sauce! SteveFromLafayette provided it and You should be able to find it in the Recipe Section under Sauces! It is a Very Good Dipping Sauce! Let Me know if you find it or not?
        Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
        Last edited by Danjohnston949; October 20th, 2016, 05:32 AM.

        Comment


        • bchbum12
          bchbum12 commented
          Editing a comment
          Does not appear to be there any longer. Unless I'm more blind than usual.

        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          I could not find it either, maybe we're both blind :-)
      • Danjohnston949
        Former Member
        • Dec 2014
        • 4436
        • 1410 9th. St. N, Fargo ND

        #9
        SteveFromLafayette, Steve Long Time No Hear! I hope You and Yours faired Well during the recent Rains and Floods!
        Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan

        Comment

        • Steve B
          Club Member
          • Jun 2016
          • 2853
          • Rockland county New York
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          #10
          DWCowles when you did your chuckies a week or so ago did they hit a stall?? And if so about what temp? Thanks for any info.

          Comment


          • DWCowles
            DWCowles commented
            Editing a comment
            Steve B if I remember correctly it was around 160

          • Medusa
            Medusa commented
            Editing a comment
            I did a small chuck ( 1lb 9.9 oz ) recently. IMHO, it stalled around 153, and the stall lasted about 2 hr 5 min. HTH -- Ed

          • Steve B
            Steve B commented
            Editing a comment
            It looks like I have had 2 stalls so far. 1 at 151 and another at roughly 174. I am now at 7 hrs and still going. IT are at 185 and 190. I also kicked up the temp to 275-280 about an hour ago. I had been running temps around 237-252 all day. Still gotta do my chicken after the chuckies are done.
        • Steve B
          Club Member
          • Jun 2016
          • 2853
          • Rockland county New York
          • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
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          #11
          Sorry I'm 9hrs into the cook.

          Comment


          • DWCowles
            DWCowles commented
            Editing a comment
            Did you wrap?
        • Steve B
          Club Member
          • Jun 2016
          • 2853
          • Rockland county New York
          • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
            Yoke Up custom charcoal basket and a Grill Wraps cover.

            22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.

            Napoleon gas grill (soon to go bye bye) rotting out.

            1 maverick et-733 digital thermometer - black
            1 maverick et-733 - gray
            1 new standard grilling remote digital thermometer
            1 thermoworks thermopen mk4 - red
            1 thermoworks thermopop - red

            Pre Miala flavor injector
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            TSM meat grinder
            chefs choice food slicer
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          #12
          No @DWCowels should I have and at what temp??? Thanks.

          Comment


          • DWCowles
            DWCowles commented
            Editing a comment
            Steve B most wrap at 170 the last one that I did I took it to 180 before wrapping.
        • Steve B
          Club Member
          • Jun 2016
          • 2853
          • Rockland county New York
          • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
            Yoke Up custom charcoal basket and a Grill Wraps cover.

            22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.

            Napoleon gas grill (soon to go bye bye) rotting out.

            1 maverick et-733 digital thermometer - black
            1 maverick et-733 - gray
            1 new standard grilling remote digital thermometer
            1 thermoworks thermopen mk4 - red
            1 thermoworks thermopop - red

            Pre Miala flavor injector
            taylor digital scale
            TSM meat grinder
            chefs choice food slicer
            cuisinhart food processor
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            TSM harvest food dehydrator

          #13
          Good to know. I may have screwed this one up but we'll see when all is said and done.

          Comment


          • Steve B
            Steve B commented
            Editing a comment
            I messed up. Didn't take any pics after pulling. But did get 1 before I took off the pit. As best I can tell very good smoke flavor but they may be a bit dry when I reheat. There's always tomorrow. Thanks for your help DWCowles can't put pic on reply sorry

          • DWCowles
            DWCowles commented
            Editing a comment
            How did it pulled? When reheating set oven at 225-250 wrap in foil with a little beef broth and enjoy Steve B

          • Steve B
            Steve B commented
            Editing a comment
            Thanks for the advice.
        • Steve B
          Club Member
          • Jun 2016
          • 2853
          • Rockland county New York
          • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
            Yoke Up custom charcoal basket and a Grill Wraps cover.

            22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.

            Napoleon gas grill (soon to go bye bye) rotting out.

            1 maverick et-733 digital thermometer - black
            1 maverick et-733 - gray
            1 new standard grilling remote digital thermometer
            1 thermoworks thermopen mk4 - red
            1 thermoworks thermopop - red

            Pre Miala flavor injector
            taylor digital scale
            TSM meat grinder
            chefs choice food slicer
            cuisinhart food processor
            food saver vacuum sealer
            TSM harvest food dehydrator

          #14
          Hate to say but I don't know yet. There in the cambro right now. It took too long so we're having the chicken enchiladas. I'll pull the chuckies after dinner. Click image for larger version

Name:	IMG_0842.JPG
Views:	10
Size:	4.66 MB
ID:	232715

          Comment

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            #15
            Beautiful enchilada plate, there! Looks like it could have ended much worse!

            What kinda sauce didja use on th' enchiladas? Jus' curious...

            Comment


            • Steve B
              Steve B commented
              Editing a comment
              I cheated on the sauce. Store bought. Not enough time to do everything.

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          G&F Suede Welder's Gloves

          Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

          If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

          Click here to read our detailed review

          Click here to order from Amazon


          GrillGrates Take Gas Grills To The Infrared Zone

          grill grates

          GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

          Click here for more about what makes these grates so special


          PK 360 grill

          Is This Superb Charcoal Grill A Kamado Killer?

          The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

          Click here to read our detailed review of the PK 360

          Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


          kareubequ bbq smoker

          Our Favorite Backyard Smoker

          The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

          Click here for our review of this superb smoker


          Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

          masterbuilt gas smoker

          The First Propane Smoker With A Thermostat Makes This Baby Foolproof

          Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

          Click here to read our detailed review


          Fireboard: The Ultimate Top Of The Line BBQ Thermometer

          fireboard bbq thermometer

          With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

          Click here to read our detailed review


          Finally, A Great Portable Pellet Smoker

          Green Mountain Davey Crockett Grill

          Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

          Click here to read our detailed review and to order