So my boss asked me to smoke a pork butt/shoulder and a chicken for a dinner we are having. We are going to be feeding around 12 people so thinking about getting a 10# or so butt and a 6#chicken. Now the timing is my issue.
I am planning on cooking this on my mini wsm that should be completed this weekend. Dinner will be on Tuesday. I am thinking about putting the pork on early Tuesday morning (7am ish). The real kicker is that I have to be at work so I'm planning on bringing the mini with me and letting her do some of her magic.
My main concern is getting the pork done in time to then rest and get the chicken on as well. Dinner will be around 6 or so. I can't start earlier than 7 since I will be smoking at my work which is an hour from the house (so leaving the house around 6am). Thoughts?
I am thinking of getting the pork done early and letting it sit in a cooler wrapped in old towels while the chicken cooks. This will also allow me to get the smoker hotter so I can get the crispy skin I like when I spatch a bird.
Thanks in advance
I am planning on cooking this on my mini wsm that should be completed this weekend. Dinner will be on Tuesday. I am thinking about putting the pork on early Tuesday morning (7am ish). The real kicker is that I have to be at work so I'm planning on bringing the mini with me and letting her do some of her magic.
My main concern is getting the pork done in time to then rest and get the chicken on as well. Dinner will be around 6 or so. I can't start earlier than 7 since I will be smoking at my work which is an hour from the house (so leaving the house around 6am). Thoughts?
I am thinking of getting the pork done early and letting it sit in a cooler wrapped in old towels while the chicken cooks. This will also allow me to get the smoker hotter so I can get the crispy skin I like when I spatch a bird.
Thanks in advance