The last few I did I pulled at 138 and they were perfect. I just wanted to make sure I was giving safe advice lol. Ive watched them climb as much as 10° or more. Goes to show how important that carry over can be.We pull ours off at 136-138
Quick and versatile and you can customize what flavor profiles you are going for fairly easy.
I'm with you on this! But my favorite is salt and pepper only on the smoker then a melted herbed butter drizzle over the top after slicing on the cutting board. Man that really hits the spot! Ive never served it up cold but I could se that working well.I either like a glazed finish or a dipping sauce