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.
Topic: Jerk Chicken (Read 1408 times)
