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Unread 07-14-2013, 10:20 AM   #10
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Join Date: 08-15-12
Location: Irish Hills, MI
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11-5pm? Man that's a long time to hold beef, not sure if it can be done without drying out into leather. Others may have some advice, but I'd bet your best off chillin it in the fridge then slowly(gently) bring back to eating temp wrapped in an oven on low(maybe 200*?)heat.
UDS'-55&16, Akorn, Bar-B-Q Kettle, Drum Grill, miniWSM, cobweb-covered gasser. I'm JD.
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