Originally Posted by cynfulsmokersbbq
This sounds easy, I'm trying to get a grasp on it.
That simple pull through the boiling hot beef will bring the temp of the sliced meat up to regulation serving temp???
It isn't regulation serving temp, it is regulation holding temp, and you can hold it at temps between 40-140 for service for up to 2 hours. So I'd keep the meat cold, take a pile out, dip into the hot liquid to warm the meat, then serve. The meat served merely needs to be hot enough to satisfy your desire for how you want to serve it.
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