Everyone has their own rules when it comes to combining meats in the same dish. Some prefer it, some don’t mind it, and some will flat-out refuse to have anything to do with it. Although not everyone agrees that there should be a hard and fast rule on this issue, most people agree that there are some combinations that just shouldn’t be made.
The fact that you even thought about combining these two meaty treats is enough reason to never try again! So the next time you want to grill or smoke some chicken or pork, keep reading this article for tips on what combination of meats works best on your smoker.
What’s the best way to smoke chicken and pork together?
This is a great question, because it really depends on what you’re going for with your smoked meats. Are you after a spicy, tangy flavor that has a little depth to it? Smoking chicken and pork together might be your best bet. Are you after the richness and depth of flavor that you want to get from a dry rub or spice blend? Smoked meats can be combined, but it may not be ideal at producing the kind of flavor you’re looking for.
Pork and chicken can be smoked together, but there are a few things to keep in mind. One is that you’re going to get a stronger, more pungent flavor from the chicken that might overpower the pork.
You may also find that the moisture from the chicken interferes with the flavor of the pork, muddying and turning the pork’s signature taste into a more “chicken-y” flavor. If you’re looking for a rich and savory experience with depth and complexity, smoking chicken and pork together just might not be the best option.
Should you smoke chicken and pork separately?
This is a question of technique, not flavor. Once again, it’s all about what you’re trying to achieve with your meat. If you want to add citrus flavor to the pork, separate the two meats and smoke them separately. Or, if you want to add a little sweetness to the pork, smoke the pork separately and then add the chicken for a more complex flavor. Separating the chicken from the pork can be done in a few ways, but one that’s proven effective is to use the fridge.
If you have a fridge with a cold door, you can separate the chicken and pork by thawing out the chicken in the fridge overnight, then taking the chicken out in the morning and putting the ork back in the fridge. If you don’t have a fridge, you can take the chicken out of the fridge and then leave the pork in the original wrapper.
Smoking chicken and pork separately can be done in one of two ways: with a separate smoker or with a cold smoker. If you’re smoking chicken and pork in one smoker, opt for the single-meat technique and use the same temperature gauge to monitor both meats.
If you’re smoking both meats together, use a separate gauge for each meat or combine the two gauges into one. You can also combine the two techniques. You can put your chicken on top of the firebox and close up the lid, then put your pork on top of that. This way, your meats are in direct contact with each other while they smoke, creating an even more complex flavor profile than if smoked separately.
Why not combine chicken and pork in the same smoker?
If you’re looking to get a little spice in your flavor profile, smoking pork and chicken together might not be your best bet. While the spice in the chicken may give some subtle depth to the pork, it also might make your pork taste a little more like chicken than you were hoping for.
The same goes for richness and complexity. Combining the two meats in the same smoker introduces a lot of moisture into your recipe, and while this may add some richness to the flavors, it also muddies the pork’s signature taste, turning it into more of a chicken-flavored meat.
On the other hand, you may want to add a little more spice or flavor depth to your pork, and smoking pork and chicken separately can work well here. Separating the pork from the chicken also lets you add a little extra flavoring to the pork, like a spice blend or even a little orange juice for a citrusy kick.
Tips for successful barbecuing together of chicken and pork
Plan ahead and think about what you’re trying to accomplish before you get started. – Use a vacuum sealer to keep moisture in your chicken and pork while they’re in the smoker.
- Don’t try to combine two complex meats in one smoker if you don’t have the experience to run a successful barbecuing session.
- Remember that you can adjust your seasoning levels as needed to achieve the level of flavour you’re looking for in your smoked chicken and pork.
- Don’t forget that you can add additional spices and flavouring to your chicken and pork outside of the smoker, before you barbecue them together. This can contribute to an overall flavour that is richer and more complex than just a few hours in a smoker.
- Keep in mind that both chicken and pork can be used for other recipes once they’re done smoking. For example, smoked chicken and pork can be used for pulled pork sandwiches, pizza toppings or even burritos. – Chicken and pork can also be used in other dishes that call for a more traditional smoked meat, like smoked turkey breast.
- If you’re looking to get the most out of your barbecuing session, consider using a digital probe meat thermometer to help you check on your meats as they’re cooking.
When it comes to combining meats in the same dish, there are some that just shouldn’t be done, and pork and chicken are two of them. If you’re after a little extra heat from your spices, or a little extra richness and complexity from your flavour profile, smoking pork and chicken separately can work very well for you. There are also plenty of other dishes that you can make with these two meats.