Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Chicken breast with ribs and pulled pork

Options
dwtdc
dwtdc Posts: 14
edited November -1 in EggHead Forum
I am smoking 2 pork butts and I also wanted to do some chicken breast with ribs at the same time. When would I add the chicken to the grill? I don't want to dry out the chicken. Anyone ever do this combo.
· Share on FacebookShare on Twitter

Comments

  • Essex County
    Essex County Posts: 991
    Options
    dwtdc,
    Chicken breast doesn't have enough fat for a prolonged low and slow. I'd wait until my butts were through the plateau and then you can take the temp up to 300. Put the (marinated) breasts on then. Boneless? Maybe 25 minutes. Bone-in? Maybe 35? Not sure on the times. I'd go by internal temp. Good luck.[p]Paul
    · Share on FacebookShare on Twitter
  • tach18k
    tach18k Posts: 1,607
    Options
    dwtdc,
    You may want to do the chicken after you have removed the butt's. That way they can rest wrapped in foil and warm blankets in a cooler before shreading. Once the chicken is done or near so, start shreading the butt's.
    · Share on FacebookShare on Twitter

Categories