Time to bust out the smoker!
Its sat fallow way too much this summer, and being that I'm hosting my Fantasy Football Draft again, I have an excuse to cook entirely too much food.
The plan is to hickory smoke 2 whole chickens and a pork butt and make pulled chicken and pork sandwiches with kaiser rolls and a tangy cole slaw.
Do I cook all the meat at once, or should I stage it? I was planning on rubbing the pork and not the chicken, and cooking the pork on the bottom rack, and the chickens on the top rack.