I had the hankering for some smoked chicken so I got the largest bird I could find at Sam's. I hate to waste good smoke so I got a pork loin at the same time. I brined them overnight in a mixture of salt, dark brown sugar, chipotle powder, granulated garlic, black pepper, and a bit of cinnamon.
I rubbed the loin and the chicken in my dry rub. Salt, chili powder, dry mustard, brown sugar, granulated garlic, and ground smoked jalapeño. I put them on the smoker and added water to the pan.
They smoked for 4 hours between 210 and 225 degrees.
Heather and I had a bit of the chicken for lunch. That satiated my hankering and I shredded the rest for some gumbo (wait till next post for details). We had the pork that night and I enjoyed it for lunch several days.