I am planning a cookout tomorrow for some friends from Canada. They hooked me up last year with a great fishing trip and a freezer full of halibut & salmon (not full, I wish) so I really owe them. Im doing 3 racks of pork ribs, some ABTs and Im going to do some Jerk Chicken. I dont know if any of you have used this recipe for Jerk Marinade, but it is excellent;
I grilled some ribeyes with an overnight marinade last weekend with it for the first time, and all I can say is OOOHHH YAAAA!
Its been a while since Ive smoked chicken, and Im just a weekend warrior with my smoker, so what kind of smoke times can I expect for Thighs & breasts? Since Im doing ribs too, the temps will be down to 225 degrees. Also, Im smoking them skinless, to get all of the marinade flavor on, as well as in the meat. And I still haven't mastered the cure for rubber chicken skin.