When we all talk about finishing internal tempratures does that mean like as soon as the meat hits 190 start the FTC and all that...... or do you need to let it go for a while at an internal temp of 190 while you are holding the 190 constant.
Hi there, once your required I.T. is reached, that's it, you can now FTC, rest the meat, or whatever you need to do ;)
LilSmoker (http://i149.photobucket.com/albums/s62/Gitster59/Tip-Hat.gif)
Whatever trips your trigger...you're gonna have some "Carry-over" cooking when you pull it and go to FTC anyway.