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Time for Some Jerk Pork


 

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!








 

 

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