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?
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.