Thread: 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.

Any thoughts?

you can leave what you haven't eaten in the smoker without it getting dry, right (as long as you keep marinating)?

also, why wouldn't you put something on the chicken?

it sounds fantastic!

The chicken, plain, with just smoke turns out Fabulous. I just wash it, salt the internal cavity and throw a lemon and chopped onion in there, and put a little veggie oil on the outer skin, and boom, it becomes yummylicious, with our without sauce.

The Pork Butts are gonna take all freaking night. I'm gonna start them at 8pm using The Minion Method, and cook them all night.

Once those are done in the morning, I'll cleanup the mess, and start anew with the chickens, which should take a couple of hours.

niiice. I gotta get me a smoker.

Birdie, let me know where and when and I'll bring my yummy potato salad.

I've got a fork and knife I can bring ;-)

The last butt I smoked I put it in a brine for 12 hours then smoked it with a combination of apple and hickory. It turned out great! Gotta love the minion method, once you get the temp dialed in you can still get a good night sleep…

What kind of smoker do you use?

Originally Posted by Cytoxan

What kind of smoker do you use?

Weber Bullet

Once again, I forget to take pics. Lack of sleep might have something to do with it. It took 13 hours to smoke those butts, I was up half the night and then early to tend to them.

Pork was fabulous. Shredding it was a bitch, but outside of dumping some Apple Sauce on it a couple of times, it cooked easily. Tossed it in a pan afterwards with some Mesquite BBQ, served it with some slaw (I put it on my sammiches) with various different roll options. The popular play was "The Slider Trio". Three small french rolls, one pork, one chicken, one combo (Both chicken and pork). Some hit it with Red's Hot Sauce, others wanted a dash of mustard. Needless to say, people mowed serious food today. I'm still full, 8 hours later.