Jamaican Jerk Collection – Part 5

Jamaican Jerk Brisket Burnt Ends

Classic burnt ends meet Caribbean flavor with a finishing glaze of Smith & Son’s Jamaican Jerk BBQ Sauce.

Prep Time	30 minutes
Cook Time	10–12 hours
Rest Time	20 minutes
Servings	8
Smoker Temperature	225°F
Target Temperature	200–205°F

Recommended Wood: Post Oak, Hickory, or Pecan

Ingredients

• 5–6 pound brisket point
• 3 tablespoons favorite beef seasoning
• 2 tablespoons brown sugar
• 1 cup Smith & Son’s Jamaican Jerk BBQ Sauce

Directions

Smoke the brisket point until it reaches 165°F. Wrap and continue cooking until probe tender. Cube the brisket, combine with brown sugar and Jamaican Jerk BBQ Sauce, and return to the smoker uncovered until caramelized.

Perfect Pairings

Coconut rice, grilled pineapple, black beans.

Leftover Ideas

Nachos, tacos, sliders.

1SG Gary’s Pitmaster Tip

Let the bark remain the star and use the jerk sauce as the finishing layer.

Jamaican Jerk Smoked Meatballs

These smoky meatballs finished with Smith & Son’s Jamaican Jerk BBQ Sauce are perfect for parties or served over island rice.

Prep Time	20 minutes
Cook Time	90 minutes
Rest Time	10 minutes
Servings	6–8
Smoker Temperature	225°F
Target Temperature	160°F

Recommended Wood: Hickory, Cherry, or Oak

Ingredients

• 2 pounds ground beef
• 1 cup breadcrumbs
• 2 eggs
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 cup Smith & Son’s Jamaican Jerk BBQ Sauce

Directions

Mix the ingredients gently and form evenly sized meatballs. Smoke at 225°F until they reach about 145°F. Brush with Jamaican Jerk BBQ Sauce during the final 20–30 minutes and continue cooking until 160°F.

Perfect Pairings

Rice and peas, grilled vegetables, macaroni and cheese.

Leftover Ideas

Meatball subs, pasta, pizza topping.

1SG Gary’s Pitmaster Tip

Uniform meatballs cook evenly and stay juicy.