Originally Posted by jetfxr27
So when do you pull? What percentage must probe tender? Because this one cooked differently throughout. Also I was only probing the flat. The point cooked up right and probed great for all the later half of the cook as expected.
Can anybody answer this? I struggle with this as well. I usually just probe in the thickest part of the flat and wait for it to finish and figure that when it's done, the whole thing is done.