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Re: Pit Beef, have you made it?

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Posted by woodburner on July 29, 2015 at 10:39:21:

In Reply to: Re: Pit Beef, have you made it? posted by Old Dave on July 28, 2015 at 20:37:01:

Thanks Dave. Just concerned with overcooking the outer couple of inches by the time the center is 130. So, like a much smaller circumference on a tenderloin, I go to 120 then hold for a while to get a uniform temp and color across the entire cut. Nice pics, btw.

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