Smoked Chicken and Pulled Pork: Back to the Roots!

Some friends are hosting a large gathering for a certain big game on Sunday, and I thought this would be the perfect time to take Dr. C's Magical Meat Dust back to its roots—Smoked Chicken and Pulled Pork! This is where it all started, and I can't wait to share the flavors with everyone.

I'm including a brine recipe below, but to be honest, I change it up almost every time. I usually just throw a bunch of ingredients that sound good into a bucket and let the magic happen!

Ingredients:

• 2 whole chickens

• 8-10 lb pork butt

• 4-8 cups apple cider vinegar

• 2-3 yellow onions

• 1 cup kosher salt

• 1 head of garlic

• 4-6 cinnamon sticks

• 6-8 dried chilies (optional)

• 4 limes

• 3 lemons
  

• 1-2 bottles Dr. C's Magical Meat Dust

Prep:

1. Thinly slice the onions.

2. Chop the garlic.

3. Slice the lemons and limes in half.

Brine:

I use two buckets—one for the chicken and one for the pork.

1. In each bucket, add:

   • 1 cup kosher salt

   • 4 cups apple cider vinegar

   • Evenly divide onions, garlic, cinnamon sticks, and chilies between both buckets.

   • Juice an even amount of limes and lemons into each bucket and toss the rinds in.

   • Add about 1 gallon of cold water.

2. Stir until everything dissolves.

3. Add the meat and ensure it’s fully submerged.

4. Let brine for 10-24 hours.

Smoking and Cooking:

1. Remove the meat from the brine and discard the brine.

2. Season the pork butt heavily with Dr. C's Magical Meat Dust.

1. Season the outside of the chickens and under the skin with Dr. C's Magical Meat Dust.

1. Place the pork butt into a smoker set at 205-215°F and smoke until it reaches an internal temperature of about 195°F (this can take 12-18 hours, depending on size).

1. Smoke the chickens for about 6 hours until the internal temperature reaches 160°F.

1. Wrap the meat in butcher paper and place it into a cooler to rest until ready to serve.