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?
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 coolerThanks kinda what I thought but being a newbie wanted to make sure, pulling it at 140deg pictures to follow,