Jerome D.
TVWBB All-Star
I was in the mood for jerk pork this weekend, so I marinated a couple of pork butts in Walkerswood overnight. I cooked them on the Performer at 250°F using Royal Oak lump with a couple of foil smoker pouches of allspice berries. Just for the heck of it, I basted the pork with some coconut oil which added some nice subtle flavor. Thanks for checking out the pics!







