Caribbean Jerk Burnt Ends
My son hesitantly asked “Mom, what are Caribbean Jerk Burnt Ends?”
Well my answer was simply “Tender smoked bites of meat candy seasoned with tropical Caribbean flavors!”
That answer must have sparked his interest and eased his uncertainty… because he dug into these burnt ends like they were his last meal 🙂
They can be made with any larger cut of meat that is meant to be cooked low and slow for maximum tenderness such as brisket, pork belly, or chuck roast.
But in this recipe I am using pork shoulder!
How to make Caribbean Jerk Burnt Ends
Burnt ends have two separate stages on the smoker or Traeger pellet grill.
The first is cooking the chunks or bites of seasoned meat directly on the grill grate for 2 hours.
Cut 4 to 5 pounds of meat (brisket, pork shoulder, pork belly, or chuck roast) and cut into 1 to 2 inch pieces.
Put them in a bowl and add some olive oil, Caribbean Jerk seasoning, brown sugar, kosher salt, pepper, and soy sauce.
You can use store bought jerk seasoning, or this Homemade Caribbean Jerk Seasoning.
Then toss until evenly coated.
Don’t be scared to get in there with your hands and mix for maximum effectiveness 😉
Next stop is the smoker or Traeger pellet grill set to 225 degrees.
Place the seasoned meat on the grill grate for 2 hours to start.
Oh, and flip them halfway through.
Then transfer them to a foil pan or casserole dish.
And add some more yumminess!
Some more brown sugar, kosher salt, and pepper, along with Caribbean Jerk sauce or marinade, butter, lime juice, and minced garlic.
Tightly cover with foil and it goes back onto the smoker or Traeger pellet grill for another 1 1/2 to 2 hours, still set to 225 degrees.
Stir halfway through, but make sure to cover tightly with foil again.
Oh My Word… Caribbean Jerk Burnt Ends smell heavenly, taste like nothing you’ve ever had, and are SOOO unbelievably tender!
You can set this tray out at any party or celebration and they will magically disappear in record time.
Or use the leftovers in quesadillas or tacos!
.
.
If you like Caribbean Jerk Burnt Ends, you might also like these smoker recipes…
Smoked Veggie Goat Cheese Sliders
Steak with Smoked Garlic Butter
Traeger Pigs In A Blanket
Smoked Tequila Lime Shrimp
.
Follow me on:
Instagram
Facebook
Pinterest
And visit our Online Store!
And join my Grilling and Smoking Facebook Group!
Caribbean Jerk Burnt Ends
Caribbean Jerk Burnt Ends, a smoker or Traeger pellet grill recipe using pork belly or chuck roast, nuggets of meat candy smoked until tender
Ingredients
- 4 to 5 pounds brisket, pork shoulder, chuck roast, or pork belly
- 1/4 cup olive oil
- 1 cup brown sugar
- 1/3 cup Caribbean Jerk seasoning blend (homemade or store bought)
- kosher salt, pepper
- 3 tablespoons soy sauce
- 1 cup Caribbean Jerk sauce/ marinade
- 3 tablespoons butter cut into smaller pieces
- 1 to 2 tablespoons lime juice
- 4 to 6 cloves minced garlic
Instructions
-
Trim some of the thicker pieces of fat from the meat if needed and cut them into 1 to 2 inch cubes.
-
Put the cubes of meat in a large bowl or gallon size plastic bag and add the olive oil, half of the brown sugar, Caribbean Jerk seasoning, kosher salt, pepper, and soy sauce. Toss until evenly coated.
-
Set the Traeger pellet grill or smoker to 225 degrees, place the bites of meat on the grill grates for 2 hours, flipping them halfway through.
-
Remove the pieces of meat and place in a 9×13 foil pan. Add the remaining 1/2 cup brown sugar, kosher salt, pepper, Caribbean Jerk sauce/ marinade, butter, lime juice, and garlic. Toss until evenly combined and cover tightly with foil.
-
Place the covered foil pan back onto the Traeger or smoker (still at 225 degrees) for 1 1/2 to 2 more hours, stir halfway through but secure the foil tightly after stirring.
Follow me on:
Instagram
Facebook
Pinterest
And visit our Online Store!
And join my Grilling and Smoking Facebook Group!
Visit IfYouGiveAGirlAGrill.com for all your smoker, grill, and griddle recipes!
