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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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