Jerk Chicken

[MrHoss]

Picked up a whole Halal chicken on Friday to cook Saturday. Not enough time to dry marinate it....I usually go 2-3 days so I grabbed a jar of Grace Jerk paste loosened the skin on the bird then rubbed it all over. It was spatchcocked and left in a bag overnight. Before being smoked I coated the outside in some dry rub I made up.

I smoked the chicken using pecan chunks for about 2 hours at 230f or so:



When the chicken was about 150f internal I moved it to the 18 inch Black to finish direct and offset:



My wife picked me up a couple new Caribbean sauces.....a Hot Mango one and a orange Scotch Bonnet one. I ended up mixing them with a Sweet and Spicy Scotch Bonnet sauce I already had:



Had a water dish under the chicken and over the coals during the smoking phase to keep it moist. I find the colder temps suck moisture out of my meat.

[wyd]

Looking good.  Really like chicken done on the kettles.

[Jammato]

grate cook, even better cold weather advice

[argentflame]

Looks delicious.

[SixZeroFour]

You're a champion Hoss, yet another kick ass cold weather cook!

[WNC]

Love to see the snow wind block at work, great looking chicken!