"Sadly, neither of these cuts reheat well," Franklin says. "I always try to have meat off the cooker a few hours before it's time to eat. This allows for proper carry-over and resting time."
"You can always keep [it] warm after the meat has rested," Franklin explains. There are ways to keep it warm, like keeping it in the oven on a warm setting, but avoid high temperatures as they may dry the out.
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