Welcome to BBQPitBoys.com: A Beginner's Guide to Smoking a Pork and Potatoes Roast

If you're new to smoking meats, today we're going to do a pork and potatoes roast at the pit, and it's real easy to do. You'll need a few ingredients, including a fryer chicken, about a four and a half-pound chicken, some sausage, a center cut pork loin, and some potatoes. The butcher has tied the pork loin to make it look pretty, which will help with cooking.

To cook both the pork and the chicken at the same time, we need to reduce the size of the chicken by spatchcocking it. This means removing the backbone and cutting it out using shears. Don't worry if you've never done this before – it's easy! Simply put some pressure on the breast and push down until the bones crack. Now, let's apply a liberal amount of spices right to the chicken. We're using SPG, which is salt, pepper, garlic, and steak rub off the shelf. Apply the spices evenly over the entire chicken.

Now that our chicken is ready, let's prep the pork loin. As you can see, it's a center-cut pork loin that the butcher has tied to keep it looking nice while we cook it. We're going to apply some more SPG to the pork loin, just like we did with the chicken. Of course, feel free to use your own favorite seasoning and spices – this is your recipe after all! Next, let's add a little oil to help everything brown up nicely as we cook.

Now that we have our ingredients ready, let's put them together. We're using good old-fashioned potatoes and an onion for the bottom of the pan. Cut the potatoes and onion into two pieces each – you'll need plenty of 'em to fill the bottom of the baking pan. If you've never had a pork and potato roast before, this is going to be a game-changer. It's easy to make and feeds a crowd.

We're also including some sausages in this recipe. Grab yourself some sweet sausage and hot sausage – they'll add a lot of flavor to our dish. Just throw them right into the pan with the potatoes. Now, let's add a little more SPG or your favorite spice rub to give it an extra boost. We're also going to kick things up a notch with a little bit of chipotle rub.

Now that we have all our ingredients in place, let's add 12 ounces of beer to the pan – use whatever type you like best! Place the chicken and pork loin on top of the potatoes using a grate, making sure they're evenly spaced. Now, place the pan opposite the hot coals, ensuring indirect heat. We'll be cooking this at about 325 to 350 degrees Fahrenheit.

We've been cooking for about half an hour now – it's time to increase the heat. Make sure you have a chimney full of charcoal ready to maintain our temperature. If there's still some beer liquid underneath, just spin the pan around to ensure even cooking. The pork and potato roast should be done in another 45 minutes.

While we wait for everything to finish, let's talk about checking the internal temperatures of our meat. For the pork loin, we want an internal temperature of about 145 degrees Fahrenheit. That's it – if you're not sure what that means, feel free to ask! As for the chicken, we need an internal temperature of around 165 degrees in the leg part.

Now, let's pull our roasts off the grill and let them rest on the cutting board for a bit while those potatoes and sausages finish cooking. Check back in about another 15 minutes – you'll want to make sure everything is nice and tender. And speaking of which... can you smell that? Of course you can! This dish smells amazing.

Now, it's time to cut into our masterpiece. Look at the way those juices are flowing! It's great for a sandwich, folks. Don't worry – we're going to eat in front of you today like this because we call this "pit master privilege." If you ever need inspiration for your next barbecue adventure, check out BBQPitBoys.com.

"WEBVTTKind: captionsLanguage: en(rock music)♫ Gonna smoke me a fatty brisket♫ I've got my barbecue shoes on♫ Gonna smoke me--- Welcome to BBQPitBoys.com,today we're doing a pork andpotatoes roast at the pitand it's real easy to do.Alright, you're gonnaneed a fryer chicken,about a four and a halfpound chicken, some sausage.And here I have a center cut pork loin.Alright, the butcher tied it up to make itreal pretty to finish cookin'.Alright, now this ispork and potatoes roast,so you're gonna need somepotatoes and I got an onion.Alright, let's put this together.Cut, sausage down, take two.Now the trick of this recipe is to getboth the pork and thechicken to cook relativelyin the same time.Alright, and one way todo that is reduce thesize of this chicken.So we're gonna spatchcock it.In other words, we're gonnaremove the backbone, alright.You've done this before right?You just take some shearsand cut the backbone out.Now this will help cookthis chicken a littlebit faster because that pork loin is onlyabout two and a half pounds.You want 'em to cook, likeI said, chicken and the porkat about the same time.Alright, the backbone is removed.Easy to do right?Now, to make it spatchcockchicken, you just put somepressure on the breast and push down rightand that'll crack it.Alright, and let it sitnice and flat, pull enough.Now you only need a few ingredients.A little spices right?We've got SPG; that'ssalt, pepper, garlic.Steak rub off the shelf works real good.Apply a liberal amount allover this chicken, oh yeah.Alright, this chicken's ready.Now let's prep the pork loin.Like I said, this iscentered cut pork loin.Butcher has tied it so it stays relativelyround when we're cookin' it.And again, you hit this porkloin real good with some SPG.Now of course you could useyour own favorite seasoningand spices, go right ahead.SPG works real good.Now we're gonna apply some oil.This of course will brown upthis roast as we're cookin'.Now we're doing pork andpotatoes, and here they are.Grab yourself some goodpotatoes and you justcut 'em up in two.Just get a bunch, gotta fillthe bottom of the pan with 'em.Alright potatoes and one onion are cut.Gonna throw 'em in thisbakin' pan on the bottom.Now if you've never had porkand potato roast before,you definitely gotta check this out.This is gonna feed a lot of people.And of course, they'll have a choicebetween chicken and pork, oh yeah.Now, part of this recipe includessome sausages, getyourself some sweet sausageand some hot sausage.Just throw 'em right inthere with the potatoes.Little more SPG or yourfavorite spice rub.Throw it in there, we'regonna kick it up a little bitwith a little bit ofheat ourselves, right?Little bit of chipotle rub.Now you add to that about 12ounces of beer, more or less,use your favorite beer.Now put the chicken and the pork loinright on top of thepotatoes using a grate.Place the pan opposite thehot coals, indirect heat,we're gonna be cooking this baby about325 to 350 degrees fahrenheit.Now through the miracle of time,we're about half way through this.We might be 50 minutes into this.What we're gonna do is increase the heat.So we've got a chimneyfull of charcoal ready.You've seen this before right?Wanna keep the temperature of this grillabout 325 to 350, so you may or may nothave to add some more charcoal.There's still a little bitof beer liquid underneath.Just gonna spin the panaround for some even cookin'.May have another 45 minutes to go.And through the miracle of time,this pork and potatoes roast is done.Oh take a look at that.Now what we're gonna dois look for an internaltemperature of this porkloin roast, about 145,and that's where it is.Then we're gonna check this chicken.We want about 165 inthe leg part, alright?Gonna pull 'em off thegrill and let 'em sit.Now your pork loin roast and your chickenmay or may not cook evenly and this is whyyou wanna check the temperature.If the chicken is donefirst, or vice versa the porkroast is done first, justget it off the grill.Now while these roasts areresting on the cutting board,we're gonna let these potatoes and sausagecook a little bit more.Alright, we'll check backin about another 15 minutes.Can you smell that?It smells good.(laughter)Alright, I see it's time to eat.Let's cut these up.Look at that grillingring around that roast.Are you kiddin' me?You hungry or what?Now you can see here, tender moist.It's great for a sandwich.Let's cut this chicken up.(upbeat music)Now of course, we doapologize for eatin' in frontof you like this, but we callthis pit master privilege.(upbeat music)So the next time you'relooking for a pork,chicken, potatoes recipe,check out BBQPitBoys.com.\n"