What to do when the best laid plans of mice and men are influenced by outside factors? You improvise! I planned ahead and defrosted (always in the fridge) a small pork loin and two large bone-in skin-on chicken breasts to be smoked two days in a row. But due to unplanned circumstances I was unable to smoke the proteins in the time frame intended. It came down to my having to cook the meat or risk having it go bad. So I decided to kill two birds with one stone ... or should I say "Two for the price of one" ... The price being the amount of time and cookinpellets.com Premium Perfect Mix wood pellets.
Opted to use my Green Mountain Grill Davy Crockett Wood Pellet Smoker-Grill which turned out to be just the right size for this cook. The results were exquisite and oddly enough these two different meats were smoked and cooked at the same temperatures but the chicken breasts cooked to an internal temperature of 170ºF while the apple stuffed pork loin cooked to a temperature of 145ºF.
One hour of smoke at 200ºF before bumping the pit temp to 350ºF. The chicken and pork loin cooked for another hour. Pulled and rested for 15 minutes loosely under a foil tent before serving.
