2 parts poulty, 1 part pork

Discussion in 'Poultry' started by va_connoisseur, Apr 17, 2009.

  1. I am going to give my Weber Smoky Bullet a run this weekend. Going to do two chickens and a 5 pound butt. The original plan was to do them all on the top grate (love the capacity of this thing)...BUT

    I was thinking about putting the butt on the top grate and the chickens below because with the longer cooking time of the butt, there will be some sweet juices flowing down on the birds.

    Good idea or should I keep them all on one rack?
     
  2. rivet

    rivet Master of the Pit OTBS Member

    I'm with you on that one. I think the pork drippings would add nice flavor to the birds.

    Even though you'd be cooking the butt longer, the thought of the bird drippings on it doesn't appeal to me.

    Let us see the results, too. Hope you have a good smoke!
     
  3. bbq engineer

    bbq engineer Master of the Pit OTBS Member SMF Premier Member

    I'm with Rivet on this one...I will have pork "baste" my birds, but not the other way around. When I do chicken, it goes on the bottom.

    Just my $.02
     

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