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Unread 09-25-2013, 11:15 AM   #2
somebody shut me the fark up.

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Join Date: 08-09-13
Location: Denton, TX
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Assume you mean 8am meat on the grill.

Better to start early and rest/wrap for longer than to have folks waiting and not get a proper rest. 8am sounds like you might be cutting it close, IMO.

Foil or BP when you get the color you want and pull from the heat when it probes tender at the thickest part of the flat.
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