Jerk pulled pork.

[pc farmer]

I have done this before. Love the flavor.

Doing a over night cook then maybe a hurry tomorrow cook with another one.

Great jerk seasoning, right from Jamaica.



Butt flavored up.



Mini loaded up with kbb and hickory.



3 hours in probe in



Mini at 250 meat at 125.

 

[Rafter H BBQ]

Hell yea ! :popcorn

:beercheer:

 

[chef jimmyj]

That stuff is for the Tourists! 

 Just playing...Looks good. This weekend I will dig out a Wet Rub recipe a Jamaican Student gave me. Pretty good stuff...JJ

 

[SmokinAl]

Great start Adam!

Al

 

[crazymoon]

CF, Looking good !

 

[hardcookin]

Adam an over nite cook, your adventurous.
Looking good so far...you awake :biggrin:

 

[dirtsailor2003]

Is it done yet??? Don't leave us hanging!!!!

 

[pc farmer]

It was done this morning. Resting in foil now.

 

[pc farmer]

Wow. What a party especially for a 8 year old. People eating it so fast this was the only pics I could get. It's a different flavor for sure.





This is how many coals I had left in the mini after 12 hours. I shook it out for the pic.

 

[chef jimmyj]

That is some Juicy Pork! Looks great...JJ

 

[redheelerdog]

Adam!

Damn man, you got my attention.

That looks amazing, I love the spicy Jamaican flavors!

Points-and-More-Points.jpg

• redheelerdog
• Jul 31, 2016

 

[pc farmer]

That is some Juicy Pork! Looks great...JJ

Thanks, did you look for that wet seasoning you have?

Adam!

Damn man, you got my attention.

That looks amazing, I love the spicy Jamaican flavors!

Points-and-More-Points.jpg

• redheelerdog
• Jul 31, 2016

Thank you. Everyone loved it.

 

[Rafter H BBQ]

Wow, nice lookin PP there ! Dang that looks tasty ! Glad your boy had a great BDay !

 

[pc farmer]

Wow, nice lookin PP there ! Dang that looks tasty ! Glad your boy had a great BDay !

Thanks Justin

 

[chef jimmyj]

Here you go...JJ

Jerk Marinade and Baste

2C Diced Onions

4C Diced Scallion, (4 avg Bunches, green and white part)

1C Olive Oil

1/2C Soy Sauce

1/2C Molasses

1/2C Brown Sugar

1/4C Minced Garlic

1/4C Lime Juice

3T Fresh Thyme Leaves (1T Dry Thyme)

2T Grated Ginger Root ( about 2") 

1T Kosher Salt

1T Ground Black Pepper

4tsp Freshly Ground Allspice

2tsp Ground Cinnamon

1tsp Freshly Ground Nutmeg

The Heat...

4 to 8 ea Diced Scotch Bonnet or Habanero Chiles (HOT)

1/2c to 1C Diced Jalapeno ( Mild Heat)

Combine all and Puree.

Marinate the meat of choice in 1 Cup or so, over night.

Use a second Cup Jerk Sauce to Baste while Grilling or Smoking.

Makes about 1 Quart. 

Store in sealed container in the Refrigerator for up to 2 weeks

 

[b-one]

Sure looks tasty! Jerk is not my thing but that's some juicy looking pp!

 

[fwismoker]

Great looking pull Adam!   I sure love the IS Jerk rub, too bad mine is almost empty. 

 

[Rings Я Us]

I have done this before. Love the flavor.

Doing a over night cook then maybe a hurry tomorrow cook with another one.

Great jerk seasoning, right from Jamaica.



Butt flavored up.



Mini loaded up with kbb and hickory.



3 hours in probe in



Mini at 250 meat at 125.

This looks really good.. just curious as to how you used lit charcoal. Was there a handful under the unlit ones?

 

[pc farmer]

I just stuck a propane torch in the intake vent until that spot was going good.

In the second to last pic you can see the holes.

 

[Rings Я Us]

Oh.. lol "minion by intake" I get it..

Cool. Thanks.. it was bugging me.. [emoji]128512[/emoji]