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smoked chicken and pork

SPWgrillin
SPWgrillin Posts: 2
edited November -0001 in EggHead Forum
I am a new egg owner (large size) and have a challenge ahead of me. My husband would like for me to make bbq chicken and bbq pork for his birthday this weekend. Not only have I only grilled and baked in the egg so far, but I am also a vegetarian. Does anyone have advice for trying to smoke both (I need enough for 20 people) at the same time? I don't know what temp, how long, etc. I was thinking I'd use smoking chips to enhance the flavor but don't know what kind would be best with both chicken and pork. Thanks in advance for any tips you can share with this Egg-virgin!
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Comments

  • Fire Walker
    Fire Walker Posts: 241
    What kind of pork? As far as the chicken goes I suggest beer can chicken. clean whole chicken apply favorite rub place body cavity over half full can of beer cook at 450 degrees dome temp untill internal chicken probe temp hits 165 to 170. Or you could spatchcock a chicken(cut backbone out of chicken so it will lay flat)apply rub, cook indirect at 500 degrees dome temp untill internal probe reads 165 to 170.

    FireWalker
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  • SPWgrillin
    SPWgrillin Posts: 2
    thank you. would you use smoking chips at the high temps you are recommending? how long do you think it will take? i was thinking i'd do a pork shoulder but only because that was what i though you make bbq pork out of.
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  • FlaPoolman
    FlaPoolman Posts: 11,677
    I have pork and chicken on the egg right now. The butt ends have been on for 5 hrs and almost ready to pull. Bumped the egg to 400 for the legs. It's just temp and timing. If you do whole butts they can rest in the cooler while the chicken cooks. Can you do multi levels? This won't feed 20 but you get the idea.

    101_2394.jpg
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  • fishlessman
    fishlessman Posts: 34,583
    are you up for a 16 hour plus or minus cook for pulled pork, its sounds worse than it is. there is a full recipe by elder ward on the naked whiz site for pulled pork with everything you need to know. it would be better to try this without company first because of the timing, but i think thats what your looking for. after the pork butts cooked it can rest wrapped in foil in a cooler while the chicken cooks. for a first butt cook you want a dome temp between 250 and 275 which differs from elderwards directions.
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Gunnar
    Gunnar Posts: 2,307
    There must be a difference between a butt end and pork butt? 5 hours and they're almost ready? Can you explain the cut or the short cook time. That would give me more free time on a weekend.
    LBGE      Katy (Houston) TX
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  • Fire Walker
    Fire Walker Posts: 241
    The pork butt/shoulder will take about 1.5 hrs per pound so an 8 pound butt would take about 12 hrs at 225 to 250 degrees and can be wrapped in foil for up to 5 hours in a cooler that would give you time for the chicken which would take about an hour to cook. You might think about cooking ribs instead of pork butt it takes only about 5 hours to cook so you could do both chicken and ribs in the same day instead of an overnight cook. As far as wood Cherry is a good smoking wood so after your rib or butt has slow cooked the pork off and throw in some cherry chunks and put chicken on and then raise temp of egg after about 10 minutes to 500 degrees.

    FireWalker
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  • FlaPoolman
    FlaPoolman Posts: 11,677
    I'll post the whole thing in a bit but the short story is wanted custom cut country ribs but the butcher already cleaned his saw so he gave me these butt ends (about 2 1/2 pounds each)275 indirect and hit 200 in 5 hours. Did foil for 1 hour 4-1-1 method. Taking them off to rest now.
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