David Parrish
Oh, I forgot to ask, Dave--did you take the meat off the smoker at 170, or did you take it all the way up to 203 (or probe tender) before removing it?
(As a point of reference only, in Meathead's book, as I recall, it says to take the meat to 203 (or probe tender) and then steam to 203 again before serving if it has been refrigerated, unsliced. That's a little different from his revised instructions here on the AR site.)
Oh, I forgot to ask, Dave--did you take the meat off the smoker at 170, or did you take it all the way up to 203 (or probe tender) before removing it?
(As a point of reference only, in Meathead's book, as I recall, it says to take the meat to 203 (or probe tender) and then steam to 203 again before serving if it has been refrigerated, unsliced. That's a little different from his revised instructions here on the AR site.)
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