Today I made Jamaican jerk pork. After marinating a pork chuck over night I put it on my offset-smoker for about 4 hours at 230F. I smoked with allspice-berries and applewood.
After 2 hours with an IT of 140F:
After 4 hours an IT of 158F was reached.
Meanwhile I seared some bell peppers on the Louisiana Kentwood until their skin was blackened. After unskinning and slicing the bell peppers I mixed them with persil, salt, pepper, EVOO, and balsam vinegar to peperonata.
Then the JJP was cut into slices ans plated up with the peperonata: