Smokin-It: Chicken and Pork New Year’s Feast

Posted on January 3, 2014 Updated on January 3, 2014

The New Year was brought in with the first successfully smoked Chicken and Pork.  The original plan for New Year’s Eve dinner was to make lobster and steak (with shrimp for Joiwind who likes neither).  Yes, we realize that many may have chosen Lobster and Steak over Smoked Chicken and Pork.  However, after our late Christmas morning delivered a new smoker to Andy, it was imperative that the new Smoker be broken in.  In other words, Andy couldn’t wait to play with his new toy!

The night before, Andy made his own dry rub from a recipe he found online (see below) and rubbed both the pork shoulder and chicken with it. Then the pork shoulder and chicken were wrapped individually in cling wrap and refrigerated overnight.

New Years Eve day was to start off with breakfast at Mesa Cafe.  There was going to be plenty of cooking later that day, so we decided to treat ourselves to breakfast out.  But not before excited Andy made sure the pork was started in the smoker!

Andy put the pork shoulder in with a few wood pieces, turned the smoker on, and set it to 225 degrees. The ease of an electric smoker is amazing! He simply put the meat in, closed the door and never touched the Smoker again until the chicken went in 4 hours after the pork. Truly set it and forget it. Since Andy is an all protein eater and Joiwind is the picky one, the chicken was put above the pork (surely there is a joke in there somewhere), so as not to contaminate the chicken. Also, a few more wood pieces were added at that time to ensure the chicken also received it’s dose of fresh smoke.  Again, it was as simple as closing the door and walking away.  (Side note: with breakfast out and the anticipation of a fabulous feast, we decided sharing one of our healthy shakes for lunch would be the proper preparation to ensure we did not feel like the Pillsbury Dough Boy the next morning. That and a tequila shot.)  In total the pork was in the smoker for about 7 hours and the chicken about 3 hours.

It turned out AMAZING!! The flavor from the rub was awesome! And as Todd can attest, it packs a punch of heat that leaves you diving in for more. The meat was super tender and flavorful, and the skin on the chicken, with that rub, was addictive. The first run was a big success. 🙂

Andy can’t wait to try more things in the smoker and start experimenting with different types of wood pieces. Apple, cherry, hickory….ohhh the options! 🙂  Joiwind can’t wait to be the guinea pig!  Of course, some volunteers will be needed for the smoked meats and pork.  Anyone, anyone?

DRY RUB INGREDIENTS:
¼ cup paprika
⅛ cup fresh ground black pepper
1-2 tablespoons garlic powder (I used 2 tablespoons)
1-2 tablespoons onion powder (I used 2 tablespoons)
1 tablespoon or more cayenne pepper
¼ cup coarse salt
¼ cup brown or white sugar