While smoking up a case of pork butts, I came across a very small butt of only 3-4 lbs. Perfect size for an experiment. Its been nearly eight years since my honeymoon in Jamaica. Haven’t had a good rum drink or jerk pork since. My jerked butt started with some Dizzy Pig Jamaican Fire rub. After a nine hour smoke, I wrapped the but in foil and added a bottle of Busha Browne’s Spice Jerk Sauce. Put the wrapped but back in the pit and continue cooking until it reached an internal temperature in the upper 190’s. That took about another 2-3 hours.
The butt sat in a Cambro hot box for about 6 hours with some other hot pork. Came out still above 165 degrees. Those Cambro’s are wonderful to have around. All three of mine are very used, but cheap, from eBay. Back to the jerk pork, I pulled it all in a half aluminum pan, reserved the juices left in the foil and placed the juice in the freezer. This is a quick way to separate most of the fat from the juices. After skimming off the fat, I added the natural juices back to the pork and placed back on the smoker for another 60-90 minutes. The result was jerky, smokey, but not too spicy. A worthy experiment.
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Do you have to use a jerked rub? Can you use any rub?
Instead of the cambro’s I use the 5 day coolers. I’ve had meat in there for 8-9 hours, even opening occaissionaly to pull one out and they kept the meat steaming and perfect. Don’t know if they would be cheaper. They don’t have shelves but lids for my pans usually suffice.
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