Jamaican Jerk Collection – Part 11

Jamaican Jerk Smoked Brisket

Low-and-slow brisket finished with Smith & Son’s Jamaican Jerk BBQ Sauce combines classic Texas barbecue with Caribbean-inspired flavor.

Prep Time	30 minutes
Cook Time	10–14 hours
Rest Time	1 hour
Servings	10–12
Smoker Temperature	225°F
Target Temperature	200–205°F

Recommended Wood: Post Oak, Hickory, or Pecan

Ingredients

• 1 whole brisket (12–15 lb)
• 1/2 cup favorite beef seasoning
• 1 cup Smith & Son’s Jamaican Jerk BBQ Sauce

Directions

Smoke the brisket at 225°F until it reaches about 165°F. Wrap and continue cooking until probe tender at 200–205°F. Rest for one hour, slice across the grain, and lightly brush with Jamaican Jerk BBQ Sauce before serving.

Perfect Pairings

Coconut rice, grilled pineapple, roasted vegetables, island slaw.

Leftover Ideas

Brisket tacos, sandwiches, chili, breakfast hash.

1SG Gary’s Pitmaster Tip

Brush the sauce on after slicing so the brisket bark stays intact.

Jamaican Jerk Smoked Jalapeño Poppers

Cream cheese-filled jalapeños wrapped in bacon and finished with Smith & Son’s Jamaican Jerk BBQ Sauce create a sweet-heat island appetizer.

Prep Time	20 minutes
Cook Time	75–90 minutes
Rest Time	5 minutes
Servings	8
Smoker Temperature	250°F
Target Temperature	Bacon crisp / peppers tender

Recommended Wood: Apple or Cherry

Ingredients

• 12 jalapeños, halved
• 8 oz cream cheese
• 1 cup shredded Monterey Jack
• 12 slices bacon
• 1/2 cup Smith & Son’s Jamaican Jerk BBQ Sauce

Directions

Stuff each jalapeño with the cheese mixture, wrap with bacon, and smoke at 250°F until the bacon is nearly crisp. Brush with Jamaican Jerk BBQ Sauce during the final 15–20 minutes and continue cooking until the glaze sets.

Perfect Pairings

Jerk chicken, smoked sausage, grilled vegetables.

Leftover Ideas

Dice into mac and cheese or omelets.

1SG Gary’s Pitmaster Tip

Use a light glaze so the bacon and smoke remain the dominant flavors.