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Carribean jerk for brisket?

post #1 of 6
Thread Starter 

Anyone tried it?  Had some yesterday at a place in Branson, Mo and it was pretty tasty.  I must say I still prefer traditional Texas style with just salt and pepper, but this had an interesting flavor profile

post #2 of 6
Never had jerk beef, but it does sound kinda good. Only way to know is to try!
Since brisket is kind of pricey you might use chicken while you're dialing in your spice blend. Good luck!
post #3 of 6

Jerk Sauce...........

 

 

It depends on in the jerk sauce.  I have done store jerk sauce and it was flavorless.

 

However,  I buy bottle of jerk sauce from local-ish restaurant and I cannot get enough of it (my boss is Jamaican and he says that this restaurant's sauce is a as close to home as he has ever had).  

 

With this sauce I generally prep the brisket a day or two ahead and then marinade the brisket in the sauce in a vacuum sealed bag in the fridge until I am ready to cook.  When I put the brisket on the smoker I tend to drizzle a little of the marinade on top for a little extra flavor.

post #4 of 6
I use "Walkerswood mild jerk paste" and no complaints yet. Use on chix, pork and flank steak but never tried it on brisket. Not your burn your face off jerk and if I want it hotter I just dice up a scotch and add.
post #5 of 6
Thread Starter 

I have my silversmithing shop in a craft mall in Branson and they recently hired a new cook for the deli.  Full blooded Jamaica Mon!  The owner of the mall does a lot of smoking for the sandwiches there and the new cook has a fair amount of experience at smoking Caribbean foods.

He mixes his own seasoning with a hot and mild version and did a big batch of chicken the other day that was pretty tasty! The owner has a new Ole Hickory convection smoker due in next week.  I hate to see him give up his trailer mounted offset stick burner, but the new one won't take as much baby sitting

post #6 of 6
Made some jerk chicken last night because this thread got me thinking about it. It was pretty tasty. Marinated for a few hours in a paste of jalapeños, lime juice, oil, thyme, ginger, allspice, cinnamon, nutmeg, salt and pepper. Then right before I cooked it I hit it with a rub consisting of the same ingredients minus the lime and oil and with cayenne added in. Just did it in the oven because the weather was iffy. Cooked it at 275 for an hour, then threw it under the broiler for about 10 minutes on each side until it came to temp and got a little crispy. Wanted to try lower heat on chicken and was pleased with the results.
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