Jamaican Jerk Collection – Part 12

Jamaican Jerk Smoked Salmon

Fresh salmon kissed with hardwood smoke and finished with Smith & Son’s Jamaican Jerk BBQ Sauce for a sweet, smoky Caribbean finish.

Prep Time	15 minutes
Cook Time	60–90 minutes
Rest Time	10 minutes
Servings	4–6
Smoker Temperature	225°F
Target Temperature	145°F

Recommended Wood: Apple or Cherry

Ingredients

• 2 lb salmon fillet
• 2 tbsp seafood seasoning
• 1/3 cup Smith & Son’s Jamaican Jerk BBQ Sauce

Directions

Season the salmon and smoke at 225°F until it reaches about 135°F. Brush lightly with Jamaican Jerk BBQ Sauce during the final 10–15 minutes and continue cooking until 145°F. Rest briefly before serving.

Perfect Pairings

Coconut rice, grilled asparagus, mango salsa.

Leftover Ideas

Salads, wraps, fish tacos.

1SG Gary’s Pitmaster Tip

Use a light coat of sauce so the salmon stays delicate.

Jamaican Jerk Loaded Baked Potatoes

Smoked baked potatoes stuffed with pulled pork and topped with Smith & Son’s Jamaican Jerk BBQ Sauce make a hearty island-inspired meal.

Prep Time	15 minutes
Cook Time	2 hours
Rest Time	5 minutes
Servings	6
Smoker Temperature	250°F
Target Temperature	Potatoes tender

Recommended Wood: Pecan or Apple

Ingredients

• 6 large baking potatoes
• 2 cups smoked pulled pork
• 1 cup shredded Monterey Jack
• 3/4 cup Smith & Son’s Jamaican Jerk BBQ Sauce
• Sliced green onions

Directions

Smoke the potatoes until tender. Split open, fill with pulled pork and cheese, then return to the smoker until the cheese melts. Finish with Jamaican Jerk BBQ Sauce and green onions.

Perfect Pairings

Island slaw, grilled corn, fresh fruit.

Leftover Ideas

Potato hash, shepherd’s pie.

1SG Gary’s Pitmaster Tip

Fluff the potato before filling so every bite gets smoky flavor.