Smoking ribs and chicken for the first time, need tips

[blindluck]

I usually smoke thighs and legs, the dark meat seems to soak up the smoke more than the white meat. I use a rub then smoke with apple wood at 275 for 1hour and 10 minutes.

[7mmfan]

Ribs are in the smoker now, going to do them today and let them rest overnight so that they can be heated on demand tomorrow.

I'm getting ready to brine the chicken and was curious what peoples thoughts were on skin on vs. skinless. If you rub over the skin, will it penetrate the meat or would I be ok skinning and rubbing directly on the meat? Does the skin add to the moisture of the meat itself? I've always been more of a fan of skinless dark meat (wings, legs, thighs) but can leave it on if it will make a big difference in the end product.

[NRA4LIFE]

Most definitely leave the skin on.  The smoker will dry the crap out of it otherwise.  The rub will penetrate.  You can always slide some up under the breast skin too.

[baker5150]

Ribs are in the smoker now, going to do them today and let them rest overnight so that they can be heated on demand tomorrow.

I'm getting ready to brine the chicken and was curious what peoples thoughts were on skin on vs. skinless. If you rub over the skin, will it penetrate the meat or would I be ok skinning and rubbing directly on the meat? Does the skin add to the moisture of the meat itself? I've always been more of a fan of skinless dark meat (wings, legs, thighs) but can leave it on if it will make a big difference in the end product.

I leave the skin on, but I also smoke them whole, with a can of PBR shoved up their ....

[7mmfan]

Alright then skin on it is. Fyi I'm doing g pieces not whole birds.

[CAMPMEAT]

I use soy sauce, black pepper and fresh garlic for my chicken thighs when I smoke. I dump the soy, pepper and garlic in a big ziplock, throw in the chicken and let it sit in the fridge overnight, flipping it over half way and then smoke it. I has a  nice flavor along with the smoke. I also have a Bradley.

[h20hunter]

Uhg....you totally ruined it! Pieces.....?

Nah I'm kidding. Pieces will/can soak up more brine. More surface area exposed equals more brine for me. Acuatlly may give you a little more room to shift and move pieces to not dry out the white meat. Keep up posted and WTH is up with no pics?

[7mmfan]

Gad I really dropped the ball this time fellas, I'm sorry! Cardinal rule #1, "this thread is useless without pics!" I'll do better next time I promise.

2 hours under heavy apple smoke at 220. Getting ready to pull out, apple juice, and move to oven for a few hours.

[h20hunter]

Oh, that is sexy.....

Redemtion served with a side of smoke!

[7mmfan]

It just dawned on me that you may be basing your decision to come over for some smoked meat and brews tomorrow on the quality of the meat represented in the photos H20. Thats a very underhanded way of making your decision, and right up my alley. Here is the chicken in the brine and in the fridge. I'll turn it tonight before bed so it can be ready to roll tomorrow around noon.

[h20hunter]

After I shoot a bear in the am I'll be hungry for sure. Looking good.

[7mmfan]

Just took them out of the oven after 5.5 hours at 280. They are falling off the bone! Chilling them and getting them ready for tomorrow. Just test drove a small batch and the wife says they're the best shes ever had.  Looking forward to tomorrow!

[lamrith]

What kind of ribs are those?

[7mmfan]

They're pork spare ribs, I just didn't trim all the meat off the outside. It makes them a bit of a pain to cut, but they are thick and meaty! I realized when I pulled them out last night that 2 full racks isn't nearly enough. Next time I'll have to make at least 3 or 4 racks for a party like this.

[7mmfan]

Chicken looks great this AM after sitting in the brine for the last 18 hours or so. I've read that with pieces, its best to cook them a little higher temp so they don't have time to dry out, would anyone agree with that? I was thinking 280-300 until they were done.