Jerked PTL and Chicken, Pron Heavy

Abelman · 11-15-2012, 05:55 PM

I haven't posted in a long time and figured I was due. I have gotten some great stuff here and wanted to share this one. I have to admit, I don't remember where I got the jerked PTL recipe from but also decided to use the concept with chicken breats. Since they can be difficult to smoke without drying out, I wanted to test the trussing concept. Anyway, here's the deal:

If anyone ever asked me before on how to do a loin and/or a tenderloin, my answer was always grilling the tenderloin and you can smoke the loin. That all changed this weekend. I smoked the tenderloin and it was tender and moist. Here's how it worked.

The basic ingredients, there are two tenderloins in tha pack, which is pretty standard.

I used basically 3 tablespoons of Walkerswood and mixed it up well for a 24 hours nap in the fridge:

Now, the interesting part. I think this works because it involves 2 tenderloins. I laid the fat part on top of the skinny part. So, you basically have a uniform tenderloin. So, it stays moist during the smoke because of using two in this fashion:

Then, I took some butchers twine and trussed it up:

The cooking part is easy. Threw some Apple wood chunks in the BGE and got her up to 300°, indirect heat. It took appx. 2 hours to hit 140° internal. Here's a shot about 90 minutes in I think (PS, the drippings on the foil is from an old smoke, no drippings from this at all):

Once done, I foiled it and let it rest in the cooler until dinner time. Was still nice and hot an hour later. Got it sliced up and ready to go. The taste and moisture were excellent. Even with the jerk, I was afraid the kids might find it too spicy when I started. That wasn't the case. It was a great jerk taste without over powering the tenderloin. Once sliced, no need for a knife at the table, it was fork tender:

We finished one at dinner and the other will be sliced and vac packed for sammies, another meal, perhaps a brunswick stew later this winter.

and for the chicken:

Well, this is just really the same thing as the pork tenederloin cept it's chciken breasts.

Same stuff, Walkerswood Jerk Paste in fridge for 24 hours, apple wood, two breasts per truss, and 300° on the smoker. Took about 2 hours to get to 165° internal.

The prep:

Almost Done:

Into the foil after 165° off the smoke and into the cooler til dinner time:

and sliced for dinner:

Again, was very good and moist for breasts on the smoker. The trussing really helps as in the PTL in my opinion. With the jerk paste and sliced, it adds flavor but does not over power or seep too far into the meat. Both kids loved it. Turns out very tender and moist. Give it a try.

I may have gotten the original concept of this from here. If so, whoever posted it back when, I appreciate it and wanted to forward it along with a chicken chaser.

chad · 11-15-2012, 06:05 PM

Thanks for sharing.
Walkerswood jerk seasoning will make a shoe taste good!

fingerlickin' · 11-15-2012, 06:27 PM

Hmm, I really like the trussing two chicken breast together idea. I've seen that with pork but never with chicken. I might just give that a shot. Yours looks mighty tasty!

IamMadMan · 11-15-2012, 06:27 PM

Looks Great......

Fishawn · 11-15-2012, 09:33 PM

Excellent looking smoked pork & chicken

Phrasty · 11-15-2012, 09:40 PM

Bam! That easy! WW is the chit!

Cheers

cowgirl · 11-15-2012, 09:45 PM

Adding this to my to-do list for sure!! Looks delicious Pete!
Good to see ya..

code3rrt · 11-15-2012, 09:56 PM

Looks like some fine eats!

Phubar · 11-16-2012, 02:13 AM

Looks excellent Abel!
Good to see you again!

buccaneer · 11-16-2012, 02:41 AM

WW IS the chit, yeah!

Shooter1 · 11-16-2012, 08:00 AM

That looks delicious! I haven't tried the walkerswood jerk before, definitely on the to do list.

Dirtbuddy · 11-16-2012, 09:58 AM

Walkers is great stuff! I use the marinade (different product than you used above) all the time on wings and pork chops.

Great lookin PTL!

11-15-2012, 05:55 PM	#1
Abelman Full Fledged Farker Join Date: 08-22-09 Location: Littleton, CO	Jerked PTL and Chicken, Pron Heavy I haven't posted in a long time and figured I was due. I have gotten some great stuff here and wanted to share this one. I have to admit, I don't remember where I got the jerked PTL recipe from but also decided to use the concept with chicken breats. Since they can be difficult to smoke without drying out, I wanted to test the trussing concept. Anyway, here's the deal: If anyone ever asked me before on how to do a loin and/or a tenderloin, my answer was always grilling the tenderloin and you can smoke the loin. That all changed this weekend. I smoked the tenderloin and it was tender and moist. Here's how it worked. The basic ingredients, there are two tenderloins in tha pack, which is pretty standard. I used basically 3 tablespoons of Walkerswood and mixed it up well for a 24 hours nap in the fridge: Now, the interesting part. I think this works because it involves 2 tenderloins. I laid the fat part on top of the skinny part. So, you basically have a uniform tenderloin. So, it stays moist during the smoke because of using two in this fashion: Then, I took some butchers twine and trussed it up: The cooking part is easy. Threw some Apple wood chunks in the BGE and got her up to 300°, indirect heat. It took appx. 2 hours to hit 140° internal. Here's a shot about 90 minutes in I think (PS, the drippings on the foil is from an old smoke, no drippings from this at all): Once done, I foiled it and let it rest in the cooler until dinner time. Was still nice and hot an hour later. Got it sliced up and ready to go. The taste and moisture were excellent. Even with the jerk, I was afraid the kids might find it too spicy when I started. That wasn't the case. It was a great jerk taste without over powering the tenderloin. Once sliced, no need for a knife at the table, it was fork tender: We finished one at dinner and the other will be sliced and vac packed for sammies, another meal, perhaps a brunswick stew later this winter. and for the chicken: Well, this is just really the same thing as the pork tenederloin cept it's chciken breasts. Same stuff, Walkerswood Jerk Paste in fridge for 24 hours, apple wood, two breasts per truss, and 300° on the smoker. Took about 2 hours to get to 165° internal. The prep: Almost Done: Into the foil after 165° off the smoke and into the cooler til dinner time: and sliced for dinner: Again, was very good and moist for breasts on the smoker. The trussing really helps as in the PTL in my opinion. With the jerk paste and sliced, it adds flavor but does not over power or seep too far into the meat. Both kids loved it. Turns out very tender and moist. Give it a try. I may have gotten the original concept of this from here. If so, whoever posted it back when, I appreciate it and wanted to forward it along with a chicken chaser. __________________ Pepperhead, Large BGE, Char-Broil Commercial Infra-red

11-15-2012, 06:05 PM	#2
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL	Thanks for sharing. Walkerswood jerk seasoning will make a shoe taste good! __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper.

11-15-2012, 06:27 PM	#3
fingerlickin' Quintessential Chatty Farker Join Date: 07-08-10 Location: Boyertown, PA	Hmm, I really like the trussing two chicken breast together idea. I've seen that with pork but never with chicken. I might just give that a shot. Yours looks mighty tasty! __________________ [COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR]

11-15-2012, 09:33 PM	#5
Fishawn is one Smokin' Farker Join Date: 08-09-10 Location: Olympia, WA	Excellent looking smoked pork & chicken __________________ 22 & 2-18 WSM's-3 Weber Kettles-Smokey Joe-Silver C -Weber Q-CookShack Smokette

11-15-2012, 09:40 PM	#6
Phrasty Babbling Farker Join Date: 01-19-08 Location: Jamaica	Bam! That easy! WW is the chit! Cheers __________________ 1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599

11-15-2012, 06:27 PM	#4
IamMadMan somebody shut me the fark up. Join Date: 07-30-11 Location: Pemberton, New Jersey	Looks Great......

11-15-2012, 09:45 PM	#7
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Adding this to my to-do list for sure!! Looks delicious Pete! Good to see ya.. __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

11-15-2012, 09:56 PM	#8
code3rrt Babbling Farker Join Date: 08-09-12 Location: Spokane Valley, Washington	Looks like some fine eats! __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah:

11-16-2012, 02:13 AM	#9
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	Looks excellent Abel! Good to see you again! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

11-16-2012, 02:41 AM	#10
buccaneer somebody shut me the fark up. Join Date: 10-23-10 Location: The Never Never.	WW IS the chit, yeah! __________________ Hold my dang beer...

11-16-2012, 08:00 AM	#11
Shooter1 Full Fledged Farker Join Date: 10-19-10 Location: Lutz, Florida	That looks delicious! I haven't tried the walkerswood jerk before, definitely on the to do list. __________________ 18.5 WSM 18.5 Jack Daniels OTS Weber Genesis

11-16-2012, 09:58 AM	#12
Dirtbuddy is one Smokin' Farker Join Date: 05-24-12 Location: Port Coquitlam, BC Canada	Walkers is great stuff! I use the marinade (different product than you used above) all the time on wings and pork chops. Great lookin PTL! __________________ Kamado Joe Classic, 18.5" WSM w/ CyberQ WiFi, [COLOR="BLUE"]22.5" OTG[/COLOR], [COLOR="Lime"]Weber SJS[/COLOR]