Jamaican Jerk Collection – Part 1

Jamaican Jerk Smoked Chicken

Wood smoke, island spices, and Smith & Son’s Jamaican Jerk BBQ Sauce create juicy chicken with authentic Caribbean-inspired flavor.

Prep Time	20 minutes
Cook Time	2½–3 hours
Rest Time	15 minutes
Servings	4–6
Smoker Temperature	275°F
Target Temperature	165°F breast / 175°F thigh

Recommended Wood: Pecan, Apple, or Cherry

Ingredients

• 1 whole chicken (4–5 lb)
• 3 tbsp all-purpose poultry seasoning
• 3/4 cup Smith & Son’s Jamaican Jerk BBQ Sauce

Directions

Season the chicken and smoke at 275°F until the breast reaches 165°F and the thighs reach 175°F. Brush with Jamaican Jerk BBQ Sauce during the final 20–30 minutes, then rest before carving.

Perfect Pairings

Coconut rice, grilled pineapple, black beans, fried plantains.

Leftover Ideas

Chicken salad, wraps, tacos, rice bowls.

1SG Gary’s Pitmaster Tip

Glaze near the end so the jerk flavors stay bright while the sugars caramelize.

Jamaican Jerk Pulled Pork

Slow-smoked pork shoulder tossed with Smith & Son’s Jamaican Jerk BBQ Sauce delivers smoky sweetness with classic island spice.

Prep Time	20 minutes
Cook Time	10–14 hours
Rest Time	1 hour
Servings	10–12
Smoker Temperature	225°F
Target Temperature	200–205°F

Recommended Wood: Pecan, Apple, or Hickory

Ingredients

• 1 bone-in pork shoulder (8–10 lb)
• 1/2 cup favorite pork seasoning
• 1 cup Smith & Son’s Jamaican Jerk BBQ Sauce

Directions

Smoke at 225°F until the pork reaches 165°F. Wrap and continue cooking until probe tender at 200–205°F. Rest one hour, shred, and toss lightly with Jamaican Jerk BBQ Sauce.

Perfect Pairings

Coconut slaw, rice and peas, grilled mango, sweet potato.

Leftover Ideas

Sliders, tacos, quesadillas, stuffed baked potatoes.

1SG Gary’s Pitmaster Tip

Mix only enough sauce to coat the pork—you want the smoke and jerk flavors to work together.