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jeffreyfranklin

jeffreyfranklin

Newbie
Original poster
Jul 1, 2014
12
10
Montgomery, Al
I know there are other butt threads on here but I'm not sure if I'm suppose to jack someone's thread or start my own. So I decided on my own. I am going to smoke a 5-6# boneless butt this weekend and a 4# chicken at the same time. I have the Smoke hollow 4in1. I have smoked before on it and noticed one side is hotter than the other so I have a couple questions. I'm trying to figure which one should go first the chicken or pork? Also someone made the suggestion that I stuff  conecuh sausage inside the butt. Any of you ever done this? I've never smoked a butt so temp preferences and any other help would be appreciated.
 
Your butt is going to take far longer than your chicken, so start with that.  An 8 lb. bone-in butt at 250 (a good target temp) takes me 12+ hours unless foiled.  Foiling reduces my cook times to 9-10 hours. You want to get your butt up to an internal temp of 195-200. Can't comment on stuffing with sausage -- never done it.

Chicken should go at a slightly higher temp, so put that on the hot side, preferably 275-300.  How long your chicken takes depends on how you're cooking it. I like to either spatchcock or halve it, in which case it takes around 90 minutes.
 
My family doesn't like a lot of bark so can i cook it until It has the look i want then foil it? As far as the chicken goes what does spatchcock mean? As far as stuffing it i was told to just put a whole dead center with a knife and put the sausage in. I think I'm going to skip stuffing the sausage and just smoke it as well.
 
As for foiling when you want, I would think so but you will be sacrificing some smoke flavor. Pretty sure not liking bark is some form of heresy, though.
smile.gif
 

Spatchcock is butterflying.  Cut out the backbone with meat scissors, then flip it over and flatten it with the palm of your hand pressing on the breastbone.
 
JeffreyFranklin said:
 
I know there are other butt threads on here but I'm not sure if I'm suppose to jack someone's thread or start my own. .

So I decided on my own. You done right, by starting your own thread

I am going to smoke a 5-6# boneless butt this weekend and a 4# chicken at the same time. I have the Smoke hollow 4in1. I have smoked before on it and noticed one side is hotter than the other so I have a couple questions. Assuming you are pulling the meat for Pulled Pork, Most folks give up to 2 hours a pound on Pork Butt, but every smoker/pit is different.

I'm trying to figure which one should go first the chicken or pork? If it were me I would do the Butt first, Foil at 155-165 then when the butts were around 180-190 internal, throw the chicken on (spatchcock or beer can), place on the hot side, rotate or flip during the cook if necessary. By the time the Butt is removed and rested your Chicken should be about done (huge guesstimate on my part) Also someone made the suggestion that I stuff  conecuh sausage inside the butt. Any of you ever done this? I've never smoked a butt so temp preferences and any other help would be appreciated. I have never done this but I personally would be leery as this is a low and slow cook and see no real benefit.
Click to expand...
Keep us posted.
 
Last edited:
Ah ok. I'll have to try that with the chicken. I also agree the smoke flavor is what I want as well! That's more or less what I was thinking. Smoke the butt then when it's almost done throw the chicken on. I'll have a couple hours after i take the butt off to finish cooking the chicken. Thanks guys I'll keep you updated.
 
Well everything turned out great smoked the butt till 160 then put it in a foil pan until 205 then wrapped it tight and set it in the cooler for an hour. It was good and moist. I decide to just cook the chicken whole and turned out great everyone loved it.
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