Hi folk,
Iâ€[emoji]8482[/emoji]m originally from the Island of Jamaica & brand new to the world of smoking.
I got started smoking by trying to make Jerked Pork (I became frustrated with trying to find Authentic Jamaican Jerked Meat in South Florida) & figured Iâ€[emoji]8482[/emoji]d have to make my own… So I played around with various pieces of equipment, techniques & formulas, & eventually ended up with a Charbroil H2O Smoker (very similar to the ECB), however I still was not satisfied with the results (I think I really need some Pimento (Allspice) Wood to get it right). Anyway I figured if Iâ€[emoji]8482[/emoji]m going to be using a smoker…. then I should know how to USE IT…..So I took Jeffâ€[emoji]8482[/emoji]s course. And since then Iâ€[emoji]8482[/emoji]ve been “a smoking foolâ€â€¦â€¦ Smoked every thing in sight & having fun doing it. Ribs, Chicken, Steak, Oxtails, Nuts you name it. Iâ€[emoji]8482[/emoji]ve even taken some pictures & will post them soon.
My plan for today was to do a quick Smoked/Roasted chicken….Plans got changed however, but hereâ€[emoji]8482[/emoji]s the concept:
Brine
1 Cup each salt & sugar to 1gal. Water
1 Onion quartered
Lots of garlic – smashed
10 Pimento berries
4 Cloves
2 Scotch Bonnet Peppers – rough chopped (Caution Extremely Hot) can be left out
11/2 Bay leafs
2 limes (or Lemons) Juice & skins etc.
Method
Simmer for about 10 min. in 1 quart water the sugar, salt & spices to develop the flavors. Add ice cubes to cool, and then add the whole chicken. Fill with the balance of water to make the quantity up to 1 gallon. Weigh the chicken down by some method to keep it submerged….I used a pot cover turned upside down….the handle pushes the chicken down below the surface.
My plan was to smoke heavily at 230 – 250 degrees for about 11/2 hrs then finish in the oven
I have noticed on the SMF that meats are some times wrapped in foil and finished in the oven. My question is why are they wrapped?
Thanks in advance for your answers
Iâ€[emoji]8482[/emoji]m originally from the Island of Jamaica & brand new to the world of smoking.
I got started smoking by trying to make Jerked Pork (I became frustrated with trying to find Authentic Jamaican Jerked Meat in South Florida) & figured Iâ€[emoji]8482[/emoji]d have to make my own… So I played around with various pieces of equipment, techniques & formulas, & eventually ended up with a Charbroil H2O Smoker (very similar to the ECB), however I still was not satisfied with the results (I think I really need some Pimento (Allspice) Wood to get it right). Anyway I figured if Iâ€[emoji]8482[/emoji]m going to be using a smoker…. then I should know how to USE IT…..So I took Jeffâ€[emoji]8482[/emoji]s course. And since then Iâ€[emoji]8482[/emoji]ve been “a smoking foolâ€â€¦â€¦ Smoked every thing in sight & having fun doing it. Ribs, Chicken, Steak, Oxtails, Nuts you name it. Iâ€[emoji]8482[/emoji]ve even taken some pictures & will post them soon.
My plan for today was to do a quick Smoked/Roasted chicken….Plans got changed however, but hereâ€[emoji]8482[/emoji]s the concept:
Brine
1 Cup each salt & sugar to 1gal. Water
1 Onion quartered
Lots of garlic – smashed
10 Pimento berries
4 Cloves
2 Scotch Bonnet Peppers – rough chopped (Caution Extremely Hot) can be left out
11/2 Bay leafs
2 limes (or Lemons) Juice & skins etc.
Method
Simmer for about 10 min. in 1 quart water the sugar, salt & spices to develop the flavors. Add ice cubes to cool, and then add the whole chicken. Fill with the balance of water to make the quantity up to 1 gallon. Weigh the chicken down by some method to keep it submerged….I used a pot cover turned upside down….the handle pushes the chicken down below the surface.
My plan was to smoke heavily at 230 – 250 degrees for about 11/2 hrs then finish in the oven
I have noticed on the SMF that meats are some times wrapped in foil and finished in the oven. My question is why are they wrapped?
Thanks in advance for your answers