Chris Mason
TVWBB Fan
I'm having a bunch of friends over for some football in a couple of weeks. I plan to do an overnight pork butt on the WSM the night before and serve pulled pork sandwiches. However, I've had a few requests for pulled chicken as well and I'm more than happy to oblige if I can make it work.
My first thought is that I could do the pork overnight shooting for a finish time around noon. And when I wake up in the morning, I could throw some chicken leg quarters on for the last few hours.
With that in mind, a few questions:
1) Is this idea even viable? It seems solid to me, but maybe I am missing something.
2) Roughly how long should I expect the chicken to take at 225-250. The pulled chicken recipe on this site doesn't mention temperature but seems to be more of a high heat cook since it involves opening all the vents all the way. At lower temp, would I be looking at, say, 3-4 hours for the leg quarters?
3) What about smoke wood for the chicken? I imagine that by the next morning (say, 12+ hours into the cook) the smoke wood I put on at the beginning for the pork will be pretty much spent. Will I run into any problems with the pork if I throw on a few more chunks when I add the chicken?
4) As far as grates, does it matter which one I use for which? I think the easiest would be to put the pork on the bottom grate for the entire cook so that when it's time to put the chicken on, I don't have to move anything around. Or should I put the chicken on the bottom grate so that I don't have raw chicken dripping on cooked pork?
My first thought is that I could do the pork overnight shooting for a finish time around noon. And when I wake up in the morning, I could throw some chicken leg quarters on for the last few hours.
With that in mind, a few questions:
1) Is this idea even viable? It seems solid to me, but maybe I am missing something.
2) Roughly how long should I expect the chicken to take at 225-250. The pulled chicken recipe on this site doesn't mention temperature but seems to be more of a high heat cook since it involves opening all the vents all the way. At lower temp, would I be looking at, say, 3-4 hours for the leg quarters?
3) What about smoke wood for the chicken? I imagine that by the next morning (say, 12+ hours into the cook) the smoke wood I put on at the beginning for the pork will be pretty much spent. Will I run into any problems with the pork if I throw on a few more chunks when I add the chicken?
4) As far as grates, does it matter which one I use for which? I think the easiest would be to put the pork on the bottom grate for the entire cook so that when it's time to put the chicken on, I don't have to move anything around. Or should I put the chicken on the bottom grate so that I don't have raw chicken dripping on cooked pork?