Great work, looks positively delicious. I would encourage you to read meathead's article on resting meat though. I used to rest my meat as well but not after reading that article.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Looks good. Yeah, az_que has a great point. Eat the meat hot, don't bother resting. Resting allows carryover cooking on the inside and cools it down on the outside...unless that's what you're aiming for.
Mike when you get a minute let us help you get your signature together! Check out Pit Boss' Welcome & Announcements channel and the tips posts there. If you need help just holler.
Mike that's a good looking meal. Next time rest less as the others have said and try searing at the end for a little extra browning. It'll be even better! Welcome to The Pit. We're glad you're here.
Gas Grill: NXR Tabletop/Portable Propane Charcoal: Weber Performer Silver (i.e., 22.5")
Charcoal: Weber OTG 22.5" Kettle Accessories: Slow 'n Sear, Smokenator and Vortex and bound to be more on the way Smoker: GOSM Propane 38" 2-drawer
Pellet: CampChef/Browning Deluxe PGP24LTD Thermometer: 2 Mavericks, Red backlit Thermapen
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