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Fire Starter
Original poster
Dec 26, 2010
Lake Isabella, Ca.
I've got a siloin tip comming off the smoker in a few minutes. I want to hold for dinner in  2 to 3 hours. Should i put it in a cooler and try to keep it hot or cool it in the refrigerator and reheat the dinner portion later?
Double wrap it in foil then wrap it in towels and into a cooler and it will be just fine
"The Great Escape"  3 hours in the cooler!

Thanks kinda what I thought but being a newbie wanted to make sure, pulling it at 140deg pictures to follow,
How do you want to serve it - rare, med rare, well done?  If you want to serve it medium or below pull at 135 at the most - it is still going to have some carry over cooking in the cooler
I pulled it at 140deg. I'm gonna serv. Two of us tonight with hot roast beef with mushrooms and gravy, mashed potatoes, greenbeans. The rest will be thin sliced tomorrow for sandwiches. This is my 2nd smoke. I had planned to do pulled beef but changed plans after reading in the forums that it would be a better cut as sliced roast beef.

I hope all the advice helped you out so next time help us and pst some Q-view
Q-view to be posted after getting the pictures of the sliced product, I have the pictures of the raw meat and the finished product on the smoker to post with the smoking temps and seasoning.

The advise was great and quick THANKS is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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