Quote:
Originally Posted by Cliff H.
If you choose to cook the chicken with ribs, that will force you to cook the chicken at lower temps. A 5lb chicken will take around 4-5 hours at around= 250. The skin will not be edible.
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This must be a personal thing as I can cook great ribs at 300-325 consistently great. The notion that you can't cook ribs at high heat is just that, a notion. I prefer cooking ribs hot and fast for the juicy results.
A 5 lb chicken cooked at 300+ will take about 2-2.5 hours with much better texture in both meat and skin. Low and slow isn't very good for lean meats like chicken, bambi, tri-tip, pork loin, etc. With lean meats, the hot and fast method yields far better results as far as texture of meat and crispy skin. JMYO, YMMV.
Oh, one more tip, 225 is NOT the magic smoking temp!