Jerked Smoked Pork

  1. At least 8-10 hours before cooking or preferably the night before, trim some of the fat cap off of the pork. Butterfly the pork so that it's in an even layer about 1-2 inches thick. With a sharp knife, poke holes about 1/2" deep all over the pork.
  2. Spread 1/2 the jar of jerk seasoning over the pork, pressing into the crannies. Flip pork and rub the remaining jerk seasoning into the pork. Place pork in a glass bowl, cover with plastic wrap and refrigerate for at least 8-10 hours, or overnight.
  3. 1 hour before cooking, soak your wood chips. Place 2-3 cups of hickory chips in a bowl cover with water or half water/half beer. (Scott uses half a bottle of beer and half water to soak the chips. The remainder of the beer, he considers his spoils.)
  4. Create smoking pouches: Pile 1/3 of drained smoking chips in the center of a 12" piece of aluminum foil. Seal the packet by folding over the top and creasing the foil, then fold the ends up. Poke several holes in the packet. Make 2 additional smoking packets using the same technique.
  5. Set the foil packets on one side of the grill, directly on the elements (below the grates). Heat the grill on high until packets begin to smoke. Reduce heat to medium and place the pork on the grill opposite the wood chips - so that it's not getting direct heat.
  6. Smoke the pork for an hour, keeping the temperature between 350-375 degrees. For the last 15-20 minutes of cooking, move the pork directly over the flame at 375-400 degrees. Try to keep the lid closed most of the time, so you don't lose heat, but watch for flare ups. When meat is done (measured at about 185-190 degrees with a meat thermometer, remove to a platter, tent it with tin foil and let it rest for 10 minutes.
  7. To serve, slice pork thinly across the grain. Pile high onto rolls, topping with coleslaw, barbecue sauce, sliced radishes and pickles, if desired.

celery, coleslaw, radishes

Taken from www.yummly.com/recipe/Jerked-Smoked-Pork-690460 (may not work)

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