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.
If you're like me you might not be the greatest knife man so I used a butterfly technique on the pork loin roast that I read about. I butterflied the roast as best as I could (there are a ton of videos online) and then placed the roast between two sheets of plastic wrap. Using a stainless steel meat mallet, I carefully flattened the pork loin roast to about half an inch thick. This thickness was perfect for stuffing using the roll up method. Worked out great and I will definitely be using this method again. The other option is to practice my butterfly techniques but I would probably waste too many roasts - Have you seen the price of meat these days?
Chose to rub roasted garlic extra virgin olive oil under and on the chicken breast skin. Followed by seasoning under and on the chicken skin with my Poultry Seasoning. Wrapped the seasoned chicken breast in plastic wrap and refrigerated for 4 hours.
Thinly sliced a Granny Smith apple and laid the slices on the butterflied pork loin roast. Rolled the roast and secured it with silicone cooking bands. Rubbed the stuffed pork loin roast with roasted garlic extra virgin olive oil and seasoned with my Pork Dry Rub. Wrapped the seasoned roast in plastic wrap and refrigerated for 4 hours also.
Preheated my Green Mountain Grill Davy Crockett to 200ºF using cookinpellets.com Premium Perfect Mix wood pellets. Smoked the chicken breasts and pork loin roast at 200ºF for 1 hour. Bumped the pit temp to 350ºF and cooked the chicken breasts and apple stuffed pork loin roast for approximately an additional 1 hour until preferred internal temperatures were met. Chicken to 170ºF and Pork roast to 145ºF. Pulled and rested the meats for 15 minutes loosely under a foil tent before serving.
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