That all looks good … so far. I like the roasted garlic idea.
Got the roasted garlic idea from one of
@Scott Zee 's posts. And I did not mess up the rest of the cook........
I normally get the results I want out of beef at 204f. This cook was different. I used the fork twist test to finish so I cannot be sure what temp this went to but I would guess 215ish.
The beef takes the jerk far more completely than either chicken or pork......WOOOOOOOOOO!!!!! Next time I use a lot less boys.
Edit:
Sammich using a pretzel bun: