To make Jamaican Jerk, it requires a two phase cooking process. The first is searing the meat over direct heat, and the second is smoking over indirect heat. I prepare both chicken & pork using this recipe. I like to use my Weber Kettle, charcoal, and wood chips. For the wood chips I use a broth can that I partially open the lid and then poke holes in it. Add the wood chips, close the lid and throw on top of the charcoal.
1 medium onion. 3 green onions. 1 habanera chiles. 4 garlic cloves. 1 Tbsp. Chinese five spice. 1 Tbsp. allspice. 1 Tbsp. black pepper. 1 tsp. thyme. 1 tsp. nutmeg. 1 tsp. salt. 1/2 cup soy sauce. 1 Tbsp. oil. 4 lbs. thighs & breasts. Process all ingredients except the chicken in a food processor. Pour into a plastic bag and add the chicken. Marinate over night. Sear over medium coals until a nice dark bark is achieved. Move chicken to indirect heat. Put a can of wood chips directly on the coals. Close lid to grill and smoke for 1 hour.
There are so many recipes for turkey legs you might wonder where to start. I always say start with the simplest recipe first and then adjust and modify for your taste. With turkey legs, I love the taste of the turkey with just the added smoke. So, here is my favorite simple recipe for Smoked Turkey Legs.
8 fresh turkey legs. 1 gallon ice water. 1 cup Kosher salt. 1 cup brown sugar. All Purpose Rub. Canola oil. Apple juice. Mix salt & sugar in the ice water. Put legs in a plastic bag and pour brine over. Seal and refrigerate 24 hours. Remove from brine, rinse and pat dry with paper towels and allow to come to room temperature, about 1/2 hour. Rub legs with the oil & season with All Purpose Rub. Put into a 225 degree smoker and smoke 6 hours, misting with apple juice every 30 minutes after the 2nd hour. If legs are getting to dark, cover with foil. Allow to cool 30 minutes before serving.
1 Whole turkey, 10-14 lbs. Three gallons ice water. 3 cups kosher salt. 3 cups sugar. All purpose rub. Dissolve salt & sugar in the ice water. Inject turkey with brine using 10% of the weight of the turkey. Example: 10 lb. bird X 16 ounces = 160 ounces. 160 ounces X .10% = 16 ounces brine. Inject breasts, legs & thighs evenly. Put turkey in a plastic bag and add the rest of the brine. Refrigerate 12-24 hours. Remove from brine and pat dry with paper towels. Allow to come to room temperature, about 1 hour. Sprinkle rub in cavity of the bird. Rub turkey all over with canola oil. Rub entire bird with All purpose rub. Insert a temperature probe from a remote temp gauge. Place in a 275 degree smoker. Smoke until an internal temp of 160 degrees is reached.
Six (6) chickens halved & back removed. Brine in your favorite brine ( mine is 4 quarts water, 1 cup salt, 1 cup sugar, 1 tsp. garlic powder, 1 tsp. onion powder). Soak 12 hours or overnight. Rinse, drain, and dry with paper towels. Season with your favorite rub. Place on smoking racks and cover with cheese cloth soaked in vinegar. ( keeps the cheese cloth from sticking to the chicken skin). Smoke @ 275 for 6 hours. Remove from smoker and wrap each half in foil. Place in cooler for 1 hour and then cut into four ( 4 ) sections. Serve with your favorite sauce.