Jamaican Jerk Collection – Part 6

Roasted whole turkey with rosemary and apples
07/14/2026 | Smith & Sons BBQ Sauce |

Jamaican Jerk Smoked Turkey Breast

Smoked turkey breast finished with Smith & Son’s Jamaican Jerk BBQ Sauce delivers tender slices with warm island spices.

Prep Time20 minutes
Cook Time2½–3½ hours
Rest Time15 minutes
Servings6–8
Smoker Temperature275°F
Target Temperature165°F

Recommended Wood: Apple, Cherry, or Pecan

Ingredients

  • 1 boneless turkey breast (4–6 lb)
  • 3 tbsp poultry seasoning
  • 3/4 cup Smith & Son’s Jamaican Jerk BBQ Sauce

Directions

Smoke at 275°F until the turkey reaches about 145°F. Brush with Jamaican Jerk BBQ Sauce during the final 20–30 minutes and continue cooking until 165°F. Rest 15 minutes before slicing.

Perfect Pairings

Coconut rice, grilled pineapple, roasted vegetables.

Leftover Ideas

Sandwiches, wraps, soups, salads.

1SG Gary’s Pitmaster Tip

Resting keeps the turkey moist and makes slicing easier.

Jamaican Jerk Loaded Nachos

Island-inspired nachos loaded with smoked pork, melted cheese, tropical toppings, and Smith & Son’s Jamaican Jerk BBQ Sauce.

Prep Time20 minutes
Cook Time30 minutes
Rest Time5 minutes
Servings6–8
Smoker Temperature250°F
Target TemperatureHeated through

Recommended Wood: Cherry or Pecan

Ingredients

  • Tortilla chips
  • 2 cups smoked pulled pork
  • 2 cups shredded Monterey Jack
  • 1/2 cup diced pineapple
  • 1/4 cup sliced jalapeños
  • 3/4 cup Smith & Son’s Jamaican Jerk BBQ Sauce
  • Green onions

Directions

Layer chips, pork, and cheese in a cast-iron skillet. Smoke until the cheese melts. Finish with pineapple, jalapeños, green onions, and Jamaican Jerk BBQ Sauce before serving.

Perfect Pairings

Island slaw, mango salsa.

Leftover Ideas

Breakfast hash, tacos, baked potatoes.

1SG Gary’s Pitmaster Tip

Fresh pineapple brightens the smoky jerk flavors.

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