I am going to be smoking some Pulled Pork this weekend for the first time, I usually do Chicken/Ribs and wings. Few questions and hoping you guys can help me like always.
I will be having about 10 people over this weekend, how big of a Pork Butt I need? Keep in mind I will also be smoking a whole chicken roughly 6lbs as 2 of the people wont eat pork.
Is there different kinds of Pork Butt?
Dinner time will be at 5pm so what time should I start to smoke?
I am also going to smoke a whole chicken, should the chicken be on the top rack and the butt under it? Does it matter?
I think I will be putting a tray under the butt to capture the juice so I can use it for the sauce, however should I use the tray at the bottom of the cabinet or put another tray? The smoke generator is not attached to the bradley so I can use the tray at the bottom of the cabinet as It is no longer used to capture the pucks. On a side note I normally use that tray to add water to add moist to the cabinet not sure If I still need it.
What have people used for the sauce after their butt is ready? Not sure the juice during the cooking will be enough.