Jamaican Jerk Collection – Part 3

Sliced roasted pork tenderloin with roasted potatoes
07/14/2026 | Smith & Sons BBQ Sauce |

Jamaican Jerk Pork Tenderloin

Smoky pork tenderloin paired with Smith & Son’s Jamaican Jerk BBQ Sauce creates a juicy, island-inspired main course.

Prep Time15 minutes
Cook Time1½–2 hours
Rest Time10 minutes
Servings4–6
Smoker Temperature225°F
Target Temperature145°F

Recommended Wood: Pecan, Apple, or Cherry

Ingredients

  • 2 pork tenderloins
  • 2 tablespoons favorite pork seasoning
  • ½ cup Smith & Son’s Jamaican Jerk BBQ Sauce

Directions

Smoke the seasoned pork tenderloins at 225°F until they reach about 130°F. Brush lightly with Jamaican Jerk BBQ Sauce during the final 20 minutes and continue cooking until 145°F. Rest for 10 minutes before slicing.

Perfect Pairings

Coconut rice, grilled pineapple, roasted sweet potatoes, island slaw.

Leftover Ideas

Wraps, sandwiches, rice bowls, salads.

1SG Gary’s Pitmaster Tip

Rest the tenderloin before slicing to keep every bite juicy.

Jamaican Jerk Chicken Wings

These smoked wings are finished with Smith & Son’s Jamaican Jerk BBQ Sauce for a balance of hardwood smoke and Caribbean spice.

Prep Time15 minutes
Cook Time1½–2 hours
Rest Time10 minutes
Servings4–6
Smoker Temperature275°F
Target Temperature175°F

Recommended Wood: Apple, Cherry, or Pecan

Ingredients

  • 3 pounds chicken wings
  • 3 tablespoons poultry seasoning
  • ¾ cup Smith & Son’s Jamaican Jerk BBQ Sauce

Directions

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

Perfect Pairings

Plantains, coconut rice, grilled vegetables, mango salsa.

Leftover Ideas

Wing wraps, tacos, chopped salads.

1SG Gary’s Pitmaster Tip

Finish with a light glaze so the jerk flavors stay vibrant.

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