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Just the Stats: Jamaican Jerk Pork Butt

NibbleMeThis
NibbleMeThis Posts: 2,295
edited November -0001 in EggHead Forum
I tried smoking my first Jerk Pork Butt last night. While it turned out to be a perfectly cooked pork butt with a nice bark, rich smoke ring, and tender pork....

Jerkpork1.jpg

....it just didn't scream "jerk". It barely whispered it.

The boys ate it and said it was very good pulled pork, but the 22 y/o (a huge fan of jerk chicken) agreed it didn't have that distinctive jerk flavor.

Here is my cooking log of the overnight cook.

page0001.jpg

Anyone ever try Raichlen's jerk pork? I was looking at it and it is a total departure from pulled pork. I think I want to give it a try.
Knoxville, TN
Nibble Me This
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Comments

  • Hoss
    Hoss Posts: 14,600
    Jerk chicken is all I've tried.If you come up with a REALLY good jerk pork....PLEASE POST IT!
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  • thechief96
    thechief96 Posts: 1,908
    That chart looks interesting. What is it? The pork does look good though.
    Dave San Jose, CA The Duke of Loney
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  • NibbleMeThis
    NibbleMeThis Posts: 2,295
    It's just a simple Excel spreadsheet. I like to track my overnight or long cooks so I can learn a bit from them.

    My shorter cooks are just scribble notes in a spiral notebook! :laugh:

    If you want a copy of the spreadsheet, email me and I'll send you a copy.
    Knoxville, TN
    Nibble Me This
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  • LDD
    LDD Posts: 1,225
    did your butt fall asleep at 2:45? :silly:
    context is important :)
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  • Egg Juju
    Egg Juju Posts: 658
    NibbleMeThis wrote:
    Anyone ever try Raichlen's jerk pork? I was looking at it and it is a total departure from pulled pork. I think I want to give it a try.

    I made it twice last year... it is quite tasty. I think the habs heat cook down significantly so if you want some heat reserve some of the marinade for dipping.
    Large and Small BGE * www.quelfood.com
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  • Boilermaker Ben
    Boilermaker Ben Posts: 1,956
    I make Raichlen's jerk pork several times a year. Love it! I also use the same marinade on chicken and fish. It's all good. I usually use fewer chiles for chicken and fish than for pork. I actually used his marinade on some small coho salmon fillets at the local eggfest, in September.

    I have used the marinade on a butt that I then smoked low n' slow for pulled pork. I was NOT impressed with how it turned out. Kind of like yours, not very jerk-like. Mostly what came through was just the flavor of the soy sauce...and there isn't even all that much soy sauce in it.

    It WAS a beautiful looking butt, though. Too bad it just didn't taste better.
    The beautiful, but failed, pulled jerk pork.
    IMG_3972.jpg

    Wonderful jerk pork.
    IMG_1959.jpg

    It's a lot of ingredients, isn't it?
    IMG_1951.jpg

    I think I might have a couple pics of some recent jerk chicken that I haven't downloaded off my camera. I love how the long marinade makes the skin cook up nice and crispy, and beautifully caramelized. Yum.
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  • Davekatz
    Davekatz Posts: 763
    Nice looking pulled pork!

    I've had the same problems trying to get flavors into a pork butt. It always seems to just stay in the bark and doesn't get deep into the meat.

    Maybe try marinating longer - like days longer. It's not like you can hurt the meat. I've also had good luck adding my spices the to meat after it's been pulled.

    Happy egging,

    Dave
    Food & Fire - The carnivorous ramblings of a gluten-free grill geek.
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