Originally Posted by Sledneck
When you "felt done" what do you mean? describe it
I was able to insert my meat probe into the meat in several locations, and it slid on in with little resistance as if it was sitting around 190. It was getting late and I needed to let it rest. These 2 factors forced me to pull.
When I carved the meat after letting it rest, it was very moist, very tender. But it was not done; that is, it didn't have the correct texture, it didn't pass the 'pull and snap' test, for example. It was just not right. The best way to explain the product is an underdone brisky that magically was not dry and tough. I suspect the Kosmos saved me there. But it tasted like a ham.