Smoking - Wood Chips Question

[Uninformed]

I am smoking a 4lb chicken which will take 4hrs. I figured that I would smoke a brisket as well which will take about 8 hrs. Mesquite would be too strong for the chicken so I am using hickory. Should I switch to Mesquite after the chicken is done or should I stick with Hickory?

 

[Sooner-Tuf]

I wouldn't, I don't care much for mesquite. If you want to mix mesquite I think you will get the best results mixing it with a fruitwood.

 

[NCAAFBALLROX]

4 Hours seems to be a bit long; if I were you, I'd try the "wiggle test" on the drumsticks. When they wiggle easily away from the thigh, then you should be about where you need to be (of course, there is also the internal heat thing with a temp guage...)

& don't much care for Mesquite unless I'm doing something hot 'n fast, i.e. a steak. Too acidic in my opinion.

 

[wd40]

live oak works.
I'm too cheap to hire a tree service, so I have plenty of it. A good happy-medium twixt hickory and mesquite, I think.

wiggle test. yes.
On the Weber rotisserie, a 4-5lb chicken only takes about 1.5-2 hours and has a good smoke to it. Thawed to about room temp before you cook, obviously.

 

[El Paso Way]

I agree with the mesquite comment. Mesquite can overpower the meat if not careful. I would mix it with a little hickory or oak to mellow it out. Or, if you have the time, you can build a coal pile and burn down your wood into coals and shovel into your firebox. This takes alot of the harsness out.

 

[hullabelew]

I regularly smoke bone-in turkey breastesses that are in the same weight range. I usually smoke them at 300 and it take about 2.5 hours. A chicken shouldn't take 4 unless you are smoking it at a really low temp. The higher heat and the faster time make the skin crispier and not get the dark, black color.

If you brine them first, then let them dry, and just rub with paprika, they will be a beautiful dark brown/caramel color.