No, Ray, I use bone-in for everything. Like Ivan said upthread, 170? is my target. After the rest I separate the muscles from each other and slice thinly.
Glenn, Kevin - thanks. I don't think I ever cooked a boneless, so was wondering. Thanks for the tip on the pull temp. You just slicing after a brief rest I assume. I.E. let it cool down rather quickly first, separate the bone and slice.
