jerk chicken

Discussion in 'Poultry' started by mrmoomer, Jul 21, 2014.

  1. mrmoomer

    mrmoomer Fire Starter

    Hi everyone. Looking to make some jerk chicken this weekend. First time for me. Any advice would be greatly appreciated. I will be smoking them in my offset. 225-240f it. Of 165?. Crisp up on the grill after. Looking for any advice as I have very little chicken exp. I am looking at doing leg and thigh attached.look forward to all of your tips and advice as it has helped on so many other smokes!
     
  2. mrmoomer

    mrmoomer Fire Starter

    Oh ya. I will maranade and inject for 24hr. Then rub. Any recipes would be great.
     
  3. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Mrmoomer ,      I really don't have any words of encouragement or tips for you , But I certainly hope you have a great time doing your Leg Quarters , and as you do them . . .
     
    mrmoomer likes this.
  4. mrmoomer

    mrmoomer Fire Starter

    Does anyone use a sauce applied throughout the smoke?
     
  5. fwismoker

    fwismoker Master of the Pit

    Marinade and cook way  way hotter....go 350-400 if yiou can.   It'll get much better skin and plenty of smoke.  Leave the lid closed until it's done...i'd go to 170-175 IT
     
    Last edited: Jul 21, 2014
  6. mrmoomer

    mrmoomer Fire Starter

    170f it is. 350-400 seams a little hot. About how long does it take at the higher temps? For quarter chickens? What kind of wood do you use on your jerk?
     
  7. ctonello

    ctonello Smoke Blower

    I have had success by brining the chicken first then just using a jerk rub while smoking. Smoke at 225 untill an it of 155 then finish on the grill. Only add the sauce on the grill it just turns to char in the smoker that's why I only used the rub in the smoker. The best jerk sauce i have ever tasted is at the Jamaica Travel and Culture website just google it, very easy to make just don't put all the peppers in that they call for, I love hot food and only can handle 4 peppers max I usually use 3. Let me know how it turns out.
     
  8. fwismoker

    fwismoker Master of the Pit

    It's not hot for chicken...birds love high temps.  Whole spatchcocked take me less than 1 1/2 hours and quarters you might be looking at closer to an hour.   Since we don't have pimento wood here i like apple or cherry, it'll be as close as you can get. 
     
  9. mrmoomer

    mrmoomer Fire Starter

    Thanks all. Great tips! I will post pics and progress. Can't wait to get my smoke on!
     
  10. mrmoomer

    mrmoomer Fire Starter





    Thanks again for the tips! happy with the first attempt. injected, brined, and rubbed.
     
  11. ctonello

    ctonello Smoke Blower

    Chicken turned out great. Good job.
     
  12. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks like your birds turned out great! Like Keith said higher temps are better for chicken. Now if your smoker can't get up that high there's no problem going with the plan you had to smoke at a lower temp then finish on the grill. If doing that I'd cook to an IT of 155 then grill them off. I take my poultry to 165 when straight smoking or grilling.
     

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