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Unread 01-05-2012, 07:29 PM   #30
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Originally Posted by SirPorkaLot View Post
It's all about the slice.

cooked to 200 will cause a thin slice (cut on slicer) to fall apart.
I prefer to pull at ~170 & steam before serving (like Guerry said).

Sliced thin against the grain will make it very tender even at 170F.
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