cooking a chuckie, a chicken and a tenderloin this afternoon. just starting the brine for the bird. marinated the tenderloin overnight in a bourbon honey sage marinade ( hat tip to Backyard BBQ ). WSM ( 22.5)
first chuckie.......inspired by some recent posts that had the mouth watering.
hoping to cook them all in my WSM this afternoon, but worried about
temperatures, times and chicken drippings everywhere. figure the chicken ends up finishing last on the top shelf............at about 300.
but how to get there without ruining the other stuff is a bit of a puzzle for me.
the chuck roast is about 3 and a half pounds.
i'll probably spatchcock the bird.
tenderloin is pretty narrow. Guessing it wants temp lower than 300.
I'll post a picture.
I'm thinking the answer may lie in getting the chuckie into a pan and foiled
before the chicken goes on. Maybe getting the tenderloin AND the chuckie out of there before the chicken goes on . Not sure.
Not sure whether to foil the tenderloin at some point also.
I'd appreciate some help with the plan. And any other tips you might share. Thanks.
first chuckie.......inspired by some recent posts that had the mouth watering.
hoping to cook them all in my WSM this afternoon, but worried about
temperatures, times and chicken drippings everywhere. figure the chicken ends up finishing last on the top shelf............at about 300.
but how to get there without ruining the other stuff is a bit of a puzzle for me.
the chuck roast is about 3 and a half pounds.
i'll probably spatchcock the bird.
tenderloin is pretty narrow. Guessing it wants temp lower than 300.
I'll post a picture.
I'm thinking the answer may lie in getting the chuckie into a pan and foiled
before the chicken goes on. Maybe getting the tenderloin AND the chuckie out of there before the chicken goes on . Not sure.
Not sure whether to foil the tenderloin at some point also.
I'd appreciate some help with the plan. And any other tips you might share. Thanks.
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