Jamaican Jerk Collection – Part 8

Jamaican Jerk Smoked Bratwurst

Smoked bratwurst finished with Smith & Son’s Jamaican Jerk BBQ Sauce offers a unique island twist on a backyard classic.

Prep Time	10 minutes
Cook Time	75–90 minutes
Rest Time	5 minutes
Servings	6
Smoker Temperature	225°F
Target Temperature	160°F

Recommended Wood: Apple or Pecan

Ingredients

• 6 bratwurst
• 1/2 cup Smith & Son’s Jamaican Jerk BBQ Sauce
• 6 brat buns
• Grilled onions (optional)

Directions

Smoke the bratwurst until they reach 160°F. During the final 15–20 minutes, brush with Jamaican Jerk BBQ Sauce and allow the glaze to caramelize before serving.

Perfect Pairings

Coconut slaw, grilled pineapple, chips.

Leftover Ideas

Pasta, breakfast hash, pizza.

1SG Gary’s Pitmaster Tip

A light glaze lets the smoky bratwurst and jerk flavors shine together.

Jamaican Jerk Stuffed Peppers

Bell peppers stuffed with seasoned beef, rice, cheese, and finished with Smith & Son’s Jamaican Jerk BBQ Sauce.

Prep Time	25 minutes
Cook Time	2 hours
Rest Time	10 minutes
Servings	6
Smoker Temperature	225°F
Target Temperature	160°F

Recommended Wood: Pecan or Hickory

Ingredients

• 6 bell peppers
• 2 pounds ground beef
• 2 cups cooked rice
• 2 cups shredded Monterey Jack
• 1 cup Smith & Son’s Jamaican Jerk BBQ Sauce

Directions

Brown the beef and combine with the rice and half the cheese. Stuff each pepper and smoke at 225°F until the filling reaches 160°F. Top with the remaining cheese and brush with Jamaican Jerk BBQ Sauce during the final 20 minutes.

Perfect Pairings

Island rice, grilled vegetables, black beans.

Leftover Ideas

Casseroles, rice bowls.

1SG Gary’s Pitmaster Tip

The sweetness of the peppers balances the warm jerk spices perfectly.