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Unread 02-16-2013, 03:59 PM   #4
Babbling Farker

Join Date: 02-16-12
Location: Long Island, NY
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I foil when my meat gets the color I am looking for. Foiling also helps keep the meat moist.
I use internal temperature as a guide. I've become a big fan of poking and sticking meat to determine if it's done.
I rest my meat when it's done. A cooler is a good place to rest a big cut.
"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin
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