Caribbean Jerk Burnt Ends, a smoker or Traeger pellet grill recipe using pork belly or chuck roast, nuggets of meat candy smoked until tender
- 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
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Trim some of the thicker pieces of fat from the meat if needed and cut them into 1 to 2 inch cubes.
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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.
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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.
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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.
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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.