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Alton's method is spot on. Pull at no more than 118F if you want rare meat. Cover in foil, and store it in a cooler until guests arrive. Then sear it in the hi-temp oven 500-550 for 10 minutes. Be prepared to clear smoke during this phase, as it has set off the smoke alarms in the kitchen...
Dave, you will be pleased to see MAK's made in the great NW, near Portland. You can see the quality, and the customer service is out of this world. RBB
Thanks for reading my first post. Have a MAK 2 star, and a little experience smoking a mean salmon on my Little Chief, ha ha. I've hit up a tenderloin and a fish fillet on the MAK and they both turned out great. Next I'm gonna do a pork butt, for some pulled pork. Ive been reading the crap...