Originally Posted by landarc
Now that I look at that, and reading Jeff's comments, I realize my comment was not well written. It is not good advice as written, it is more how I do things, but, probably represents my own bad habits of over-checking the food. B3, I do think checking after the stall is best, I tend to check to early mostly out of having developed bad habits.
Actually it may be more out of experience than bad habits... In thinking back, I may have been to quick with my response.
There have been times that I too have started checking early and I don't know if it was impatience or that little voice in the back of my head that said that something looked different (maybe the bone moved when I touched it or the bark looked too perfict)... I don't have an explanation for it (I should be used to the voices by now!) but I think it's an experience thing...
Maybe it would be a good learning experience to start checking at 165* so you can get an idea of how the texture of the meat changes...