Pork Shoulder AND whole Chicken together?

[buc21jrs3]

Hello all,

Long time lurker, 1st time poster. You guys/gals are pros and I appreciate the great advice you give...Thanks so much!!

I have an original Bradley smoker that is a few years old. Great machine! My question is:

I have one 9# pork shoulder that has been prepared and is in the refidge since yesterday (mustard/rub).

I also have two 6# whole chickens also prepared and in the refidge (BBQ sauce). I want to do a 4th of July dinner tomorrow and would like advice on how to smoke all 3 if anyone has experience.

I know the shoulder will take longer to cook so I plan around 1:15 per hour or so.

Any advice is appreciated, thanks!!

[mikecorn.1]

I would plan for more than that. Maybe 1.5/ lb. keep the birds below the poke shoulder.


Sent from my iPhone using Tapatalk

[buc21jrs3]

Ok, will do. Thanks for the advice

[buc21jrs3]

Good advice, will do.

keep 'em coming!

[Habanero Smoker]

Cross contamination only applies to uncooked foods. If I know I will be serving to guest that restrict pork or beef from their diet; I alway place the poultry on top. In general, I always place the poultry on top, I don't want my chicken to taste like pork.