Thighs and legs/Ribs plan of attack

[bobaftt]

I am cooking some chicken thighs and legs and then also doing some ribs. I want to run my plan by you and see what yall think. After the feedback I got on the other thread I think I will do the spares in the WSM around 250 or so for 3 hours then foil them for 2 hours. The second hour in foil I will ramp the temp up to 300-325 and put the thighs and legs on the smoker. So the chickens go on around 4 or 4:30 and Dinner will be around 6:30. I will then move the ribs over to the gasser on low heat to set the sauce. I am thinking blues hog cut with sweet baby rays for the sauce. around 6:00 I will start the sauce on the thighs and legs and will also move those over to the grill on low heat for finishing. what do yall think and what should I change if anything?

 

[bobaftt]

Also in your opinion should the chicken be brined?

 

[Kevin]

Also in your opinion should the chicken be brined?

That is my preference for smoking. Grilled, not so much.

 

[bobaftt]

bump

Just wanted to know what you guys thought...

 

[thirdeye]

I am cooking some chicken thighs and legs and then also doing some ribs. I want to run my plan by you and see what yall think. After the feedback I got on the other thread I think I will do the spares in the WSM around 250 or so for 3 hours then foil them for 2 hours. The second hour in foil I will ramp the temp up to 300-325 and put the thighs and legs on the smoker. So the chickens go on around 4 or 4:30 and Dinner will be around 6:30. I will then move the ribs over to the gasser on low heat to set the sauce. I am thinking blues hog cut with sweet baby rays for the sauce. around 6:00 I will start the sauce on the thighs and legs and will also move those over to the grill on low heat for finishing. what do yall think and what should I change if anything?

Also in your opinion should the chicken be brined?

Figured I'd answer here instead of your PM.....I have no problem in using a foil step on my ribs, but I think the 2 hours is too long, and if you are going to have the second hour at 300°... I think that would be too high. However, if you like the tenderness you can achieve with 2 hours in the foil, I would just use a 250° oven, once they are in the foil the ribs don't care where they are.

This way you can ramp up the cooker to the temps you like for chicken and pay attention to that while the ribs are on auto pilot.

Firming the ribs up and saucing on the gasser will work fine, and Blues Hog is a great sauce to use as a base for your own mixture.

I always brine white meat, and even though it's not necessary for dark meat it does make it moister.

 

[bobaftt]

Thanks!