Originally Posted by Chef Jim
I agree with all the above. But, In a judging class I attended The instructor told me that he puts it in a foil pan with a little beer. When it gets to 165 he covers it and just leaves it that way until he reaches the temp he wants. I like 195-200. Let it rest for about 45 and slice.
I have to say I wondered until I tried it. It was my best so far.
Do you get a crusty outside and a good smoke ring? I ask as I like a more smokey flavor.
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