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I good digital meat thermometer is your friend. Take it out a little early (maybe 160F) and let it rest 30 minutes .You'll get carryover and it will rise to 165 without drying out.
 

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I slice mine across the grain in slices about 3/8" to 1/2" thick. dip it in a beaten egg/buttermilk mix, roll it in flour w/salt & pepper mixed in, & fry them puppies up! I had that plus fried crappie fillets for dinner tonight. if I could get pix to show up ANYWHERE besides my album, I would post them here. makes me drool just looking at them, & I just ate an hour ago. made 'nanner pudding to go with it...:cheers:
 
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