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Anyone have a magic temp they pull off the grill at? I've heard anywhere from 190-200. What do most do? Also, I'm Going to take half to a tailgate and eat the rest with family tomorrow for lunch. Should i cut in half with my electric knife, FTC both halves and take the half for today to the tailgate whole and pull there? Then, i could throw the other half back on the Egg tomorrow, warm up and then pull. Or, would that dry it out? Would you do that for just pull it all today and put half in the refrigerator until tomorrow?