145° for two hours with Jerk Seasoning Paste, ten minutes in the Icebox, seared in a steel clad pan and butter baste. It tastes really good and the season permeated the meat nicely. Next time I will try 1.5 hours for a firmer texture.
by Equivalent-Collar655
2 Comments
Looks alright but disrespect to jerk chicken
How did you not burn the paste when it went into the pan?