"Jerk" smoke session

[Tim O]

Saw a really good show on the authentic process in making jerk pork. Very similar to low and slow. Since it's the summer, I figured it'd be a good treat to try. However, I've never use jerk marinade/seasoning for anything so have some questions for those of you who have:

1. What is the best meat to use? I've seen recipes for pork but I'm not interested in cutting/chopping up a pork shoulder/butt and cook it high heat and served chopped or sliced. Can you use jerk seasoning on a whole pork butt? Should I inject? Looking to maybe do a pulled jerk pork butt...How about ribs?

2. Chicken is easy I assume, just rub the seasoning under the skin?

3. Marinade or dry rub?

4. Any good authentic jerk recipes?

Thanks all.

 

[Robert McGee]

Tim O;
You might like to try Jerked Chicken as we did, recently:

http://tvwbb.com/showthread.php?52801-Jerk-Chicken-on-the-quot-new-quot-Performer

This is downright GOOD stuff!

Keep on smokin',
Dale53

 

[Carl H.]

Don't know how authentic it might be but this one is better than any dry rub I've tried:

http://tvwbb.com/showthread.php?27935-Jerk-Marinade-for-Pork-Butt&highlight=jerk

 

[Clint]

walkerswood jerk paste is really good.... like the first replied link, I love to toss chicken wings in it & cook until done----it's also good w/ boneless/skinless thighs.

this link says "hot" but I think it's the original.....It is spicy so I hope you like that!
http://www.amazon.com/exec/obidos/ASIN/B005CMA6RS/tvwb-20

 

[Robert McGee]

Here is the "mild" version. It has a bit of heat but certainly not "hot":

http://www.amazon.com/exec/obidos/ASIN/B0085W3P02/tvwb-20

Get the mild AND the hot. Then you can mix and match and come up with the level of heat you personally prefer...

We have an unusual super market - locally owned International with all kinds of ethnic foods - Jungle Jim's with most everything you can think of. They carry both versions of Walkers Wood Jerk seasoning in stock:

http://www.junglejims.com/

200,000 square feet of "Foodie Delights", that's for sure, in Southwestern Ohio.

Keep on smokin',
Dale53

 

[Mike Cosgrove]

There's a recipe in Steven Raichlens book for jerk pork that's really good, I've done it with Walkerswood.If you really want to go authentic get some pimento wood from pimentowood.com.

 

[timothy]

If you don't want to cut up a butt than may I suggest you buy some country style ribs from the shoulder. Easier to handle and more surface for the marinade to sink into.

Tim

 

[Martin Jamie]

http://www.walkerswood.com/product_traditional_jerk_seasoning.php


I use this , always pop it on the day before also .

 

[Tim O]

Thanks for all he recs, I'll have to buy some walkers wood, but in the meantime I made my own paste. Marinated a rack of baby backs and a whole chicken last night. Will throw em on today and let you all know the results. Never done a wet rub before!