- Apr 30, 2015
- 18
- 13
I have been smoking meat for a few years now and i just got a fancy shmancy probe thermometer. before now i have almost entirely cooked by look and feel but this weekend we have at least 15 quests coming so i figured i would go the extra mile.
So what temp do you guys recoomend if i plan to remove rest and chill around 4 hours before slicing/serving?
So what temp do you guys recoomend if i plan to remove rest and chill around 4 hours before slicing/serving?