Quote:
Originally Posted by SirPorkaLot
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.  |
Me x 3
 thanks Ron!
__________________
Hold my dang beer...
|
