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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 06-18-2012, 04:18 PM   #1
inraged2002
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Join Date: 05-31-12
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Default Need some help with birthday/graduation party

I will be cooking four tri-tips and about 20 chicken thighs. Any ideas of how long and what temp to smoke these on my UDS? Oh and any suggestions on rubs?
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Old 06-18-2012, 05:03 PM   #2
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I assume you have two cooking grates if you plan to do these at the same time? From what I understand you'll want to put the chicken on the bottom to avoid cross contamination. Am I right brethren or am I blowing smoke? I haven't done beef and chicken at the same time yet.
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Old 06-18-2012, 05:46 PM   #3
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yea, chicken doesnt take as long so you will be putting it on last. if you have it on at the same time put it ont the lower shelf. if you remove the tri tip and rest you could out chicken on then. open the vents and grill. i use mainly store bought rubs.
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Old 06-18-2012, 06:32 PM   #4
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Actually chicken and tri tip should take about the same time. Chicken might take longer, as you want the tri tip to be med rare after rest period. If people don't like med rare, they can have the end pieces which will be med or more.

You're gonna want to run at 325-350 on the UDS so your chix thighs get a nice skin. At that temp, everything should be done in an hour or so. Bottom rack for chix for sure.

Pull the tri tip when internal is around 125 and rest on cutting board, loosely tented under foil for 30 minutes minimum to allow juices to redistribute and let the temp continue to rise into the low 130s. Don't forget to slice across the grain at all times and have some garlic bread handy to clean up the cutting board!

Rubs.. Santa Maria style seasoning, or SPOG on the TT, and to keep it simple, Montreal chicken seasoning on the chix. McCormicks makes a really tasty low sodium Montreal chix seasoning. Or you could do something else, but that would be the simplest. Let the perfectly cooked meat speak for its self.
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Old 06-19-2012, 12:56 AM   #5
inraged2002
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Thanks guys never ceases to amaze me how helpful everybody is on here.
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