Jamaican Jerk Collection – Part 10

Sliced grilled steak with juices on cutting board
07/14/2026 | Smith & Sons BBQ Sauce |

Jamaican Jerk Smoked Beef Tri-Tip

A reverse-seared tri-tip with hardwood smoke and Smith & Son’s Jamaican Jerk BBQ Sauce delivers tender beef with bold island flavor.

Prep Time15 minutes
Cook Time60–90 minutes
Rest Time15 minutes
Servings4–6
Smoker Temperature225°F
Target Temperature130–135°F

Recommended Wood: Oak, Pecan, or Hickory

Ingredients

  • 1 tri-tip roast (2½–3 lb)
  • 3 tbsp favorite beef seasoning
  • 1/4 cup Smith & Son’s Jamaican Jerk BBQ Sauce

Directions

Smoke the seasoned tri-tip at 225°F until it reaches 120–125°F. Sear over high heat for 1–2 minutes per side, brushing with Jamaican Jerk BBQ Sauce during the final minute. Rest 15 minutes before slicing across the grain.

Perfect Pairings

Grilled vegetables, coconut rice, roasted sweet potatoes.

Leftover Ideas

Steak sandwiches, fajitas, salads.

1SG Gary’s Pitmaster Tip

Always slice tri-tip across the grain for maximum tenderness.

Jamaican Jerk Smoked Chicken Thighs

Juicy smoked chicken thighs finished with Smith & Son’s Jamaican Jerk BBQ Sauce are packed with smoky Caribbean-inspired flavor.

Prep Time15 minutes
Cook Time1½–2 hours
Rest Time10 minutes
Servings6
Smoker Temperature275°F
Target Temperature175°F

Recommended Wood: Apple, Cherry, or Pecan

Ingredients

  • 6 bone-in chicken thighs
  • 3 tbsp poultry seasoning
  • 1/2 cup Smith & Son’s Jamaican Jerk BBQ Sauce

Directions

Smoke the seasoned thighs at 275°F until they reach 165°F. Brush with Jamaican Jerk BBQ Sauce during the final 20 minutes and continue cooking until 175°F. Rest before serving.

Perfect Pairings

Rice and peas, grilled pineapple, island slaw.

Leftover Ideas

Wraps, tacos, salads.

1SG Gary’s Pitmaster Tip

Dark meat is at its best when finished around 175°F.

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