Marinated some chicken quarters for Jamaican jerk tonight. I thought it’d be good to throw some wood chunks in for a little smoke. Stumbled on some advice to soak all spice berries and bay leaves to put on the wood to replicate the Jamaican pimento wood. So far it smells great and the ice cold Paloma’s are making this heat and humidity worth it.
Smoking Meat Questions and Discussion
- Thread starter Statefan515ISU
- Start date
Smoked a couple of chuck roasts today. Took them to about 160-165F then put them in an aluminum pan with onions and beef broth. Pulled them off at about 200F. I should have put less broth in the pan. But they turned out pretty good. Still think brisket is better and anymore it's usually cheaper than chuck roast. I would try this method again and take them higher to 205-208F so they could be pulled.
