Wings on the #3

southernsmoker

southernsmoker

New member
I am going to smoke some wings on my #3 this afternoon.  From what I have seen in the forum- I will set temp to 250 for about 2.5 hours.  I will use 2 oz of apple wood.  Will report my progress - hope they will be awesome! :D
 
I would make sure the wings at least 165 before you take off the smoker. You don't want to undercook. I am curious on your results.
 
Your plan sounds good to me, but if the skin does not crisp up to your satisfaction, then you might want to throw them on a gas grill or put them under the broiler right at the end.  I doubt you will be able to use a meat probe for checking temps, but if you have one of the stick type therms, you could use that but avoid hitting any bones that might give false readings.  Good luck and let us know how you make out!  Cheers
 
Well, didn't get the wings in last night - but put (2) 7.5 lb Boston Butts in the #3 @ 5:00 am this morning.  Used a mustard base for rub and kept in refrigerator overnight.  Set temp on 235 and put probe in one of them.  Used 5 oz of oak pellets on wood screen and small pan of Apple juice.  Planning on smoking for about 14 hrs or IT of 195.  We'll see how it looks later on.  Will post my results and hopefully some pics.
 
Sounds like a plan!  At 235F, you should be looking at 14 hours or less.  Be sure to add at least an hour for resting in double wrapped foil, ideally placed in a cooler with a towel on top.  This resting period does wonderful things in allowing the juices to redistribute through the pork before you pull it.  Let us know how you make out...pics are always welcomed! 
 
The butts have been on since 5:15 (13 hours) and the IT is 185.  Temp has been set on 235.  I'm hoping to pull them off in a couple of hours or less. 
 
Well, the results are in (but no pics this time). The butts turned out GREAT - pulled out to be 7 lbs with little waste because of the duration and breakdown of the fat.  They were both perfect @ 15 hours but could have probably pulled at 14. 

Next smoke is boneless thighs.....  :P
 
Boneless thighs are real good. I posted a recipe to make pulled chicken in the poultry section of the forum. You made me do some research on wings. I found a nice wing recipe at smoking-meat.com from 2011. Real easy!
 
es1025 just saw your post on chicken forum for thighs.  I am going to try that method this weekend.(1.5 hrs on rack - 1.5 hrs in covered foil pan)  Bought a large tray of boneless thighs @ Sam's Club yesterday.  My weekend smoke. 
 
If you plan to do pulled chicken, try using a mixer to shred the chicken...turns out really great and looks just like pulled pork!
 
I did pulled chicken tacos last night with a schmear of cherve (mild goat cheese), a thin layer of black olive tapanade, pulled chicken & a quick pickle of onion & japaleno's.  Really good.
 
Brian,

Your posts always intrigue me.  I believe our tastes are very similar.  Very happy to have you hear.  The tacos were quickly thrown together & I never thought to document.
 
The boneless thighs turned out great!  They were skinless and boneless - used 2 oz of cherry and smoked at 240 for 1 hour and then covered with foil and smoked for an other hour.  Sauced them with a sweet hickory sauce and they were delicious!  Very moist and smoky flavor was just right. 

 
You must log in or register to reply here.

Similar threads

B
Model 2 overly smokey
Replies
15
Views
250
bekirby3
B
K
Model 2 temp keeps on rising well past the setting
Replies
4
Views
893
old sarge
old sarge
T
2nd cook new 3.5D 16.5 prime packer
Replies
6
Views
2K
old sarge
old sarge
B
Plain old mullet
Replies
2
Views
73
tomd8
T
Ken
Whiskey Smoked Salmon Recipe
Replies
3
Views
349
Ken
Ken
Back
Top