Shredded Rib Sammich And Some Hurry-Up Jerk Pork

Had the day off and no real plan for bbq till about 10.30am when I headed over to the grocery store with vague plans of chicken. Did ribs yesterday so chicken seemed like a good idea....till nothing really struck me in the poultry section. The pork section however had butts on sale and a boneless one had a nice money muscle that was calling to me. So without my customary 2-3 day dry rub option for jerk I went with a wet store bought version put out by the folks at Walkerswood:



It is okay but my dry rub is beauty. I put it in a marinade container that came with my vacuum sealer and covered it with about 6 tbsp of the paste and some coarse salt then sucked the air out. It was in the fridge for about 40 minutes and on the counter for about 1.5 hrs before hitting the WSM at 275f or so. No water in the pan just foiled fire bricks. Crust formed at about 3 hours very nice and water went in the pan and spritzing with water/apple juice began every now and again. The WSM is new to me a month ago and I am still tinkering with it. Temps ran from 260f to 280f at the end with the majority of the cook happening around 270f.

Had a bunch of chine bone shred from yesterdays cook so my lunch today was some Teague's Hot mixed with cider vinegar and Tiger Sauce and the shred:



On a soft burger bun toasted:



The butt cooked for about 8 hours the maverick read 192f when I pulled it...it is 2f over when tested in boiling water. Right now the butt is foiled and toweled. I left it uncovered for about 10 minutes so as not to steam it too much when foiled. Can't wait to cut into this sucker...haven't excersised my cooks rights with this one at all yet:



After I eat I'll add a money shot.

c farmer said:

That sammie looks great. Can't wait to see the butt shredded .

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I don't take it that far in temp. Tried it and didn't like it as much. The way they cooked it where I went in Jamaica was close to this:



In my limited experience doing jerk pork the last year or so somewhere around 188-192f is where you want to be....juicy:



Not as good as the pit joints down in Jamaica and not as good as I have done on the cheap offset but for my first go on the WSM with a jerk product that marinated for 2 hours.....very good I say. Served with some real fine orange Scotch Bonnet sauce:



Gonna have to do my dry rub jerk real soon as the taste of this is mighty fine. Alot less work this WSM is than my New Braunfels cheapo.

daninnewjersey said:

That looks really good. Have always wanted to try jerk pork. Care to share any details on your dry jerk rub?

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Sure. The first 4 ingrediants are the most important with the first being critical. You will use alot of allspice. The first 4 will be about 45 percent of the total volume of the rub...with allspice being half that or thereabouts. I never meassure anything but rather go by taste....and I am always adding more allspice at the end to make it taste right. Also add in a variety of different grinds of allspice so you have dust, chunks and everything inbetween. As far as the amount of salt goes....I go with the amount or taste that I would use to dust cooked food.

whole allspice berries ground fresh in a mortar and pestle
cinnamon
cloves ground in mortar and pestle
nutmeg
peppercorns ground in mortar and pestle
garlic granulated
onion dehydrated and ground in mortar and pestle
salt
chipolte powder
scotch bonnet or habanero powder...not too much here
smallish amount of paprika
thyme

Rub into chicken or pork and let sit in the fridge for 2 days on the chicken and 3 on the pork. When I get around to doing a proper jerk cook I'll detail the cook and do some measurements.