How can I get Smoked Moist Chicken (Jerked)

[flavorguy]

I was in Toronto this week and had just some absolutely fantastic Jerk Chicken. The chicken was spicy and smokey, but more importantly, was incredibly moist...

When I smoke Chicken Thighs/Legs on my MAK, they come out good, but slightly dry...
I normally smoke at 285-290 for about 1.5-2 hours...

I was thinking of adding a pie tin filled with water on the bottom grate and smoking my jerked thighs on the upper rack. My thought being that the additional moisture will assist in keeping things from drying out..

Any other ideas/comments from the board?

 

[RemoGaggi]

Try brining the chicken. There are lots of articles on brining on the forum and all over the net. This will take care the moisture issue.

 

[TentHunter]

Here's a jerk recipe: http://www.pelletsmoking.com/pelletsmoking-com-gallery-10/jamaican-feast-jerk-fritters-1297/

You can use a whole chicken or pieces (or pork).

A tip on simulating pimento wood: http://www.pelletsmoking.com/ask-candy-sue-24/pimento-wood-how-simulate-5945/


As far as the thighs & legs turning out dry, based on your info, my guess is they're getting overcooked and drying out. I never cook dark meat past about 175° internal temperature. Remember with younger chickens pink around the bones is perfectly normal.

 

[Pappymn]

Probe temp is everything IMHO. Pull at 160 in the deepest part of the breast. Brine it too, you will get moist results

 

[scooter]

Don't cook anything by time and temp. Always use a thermometer. Breast to 160 and by that time the thighs will be in the 170 range. I never brine and my chickens and turkeys come out very very moist using those internal temps. Although brining can certainly help by getting some seasoning down into the muscle fibers, injecting can accomplish the same thing in less time.
Anytime I hear someone say my this or my that came out dry, I instantly think overcooked.


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