Originally Posted by watertowerbbq
I try to never "overcook" any of my bbq. I do like to cook it until it's tender. Are you referring to the difference between when it's safe to eat and when it's actually removed from the heat?
I don't think I've ever seen pictures of ribs, chicken, pulled pork or brisket that I would consider "medium". I've seen pictures of pork loin and pork tenderloin cooked to "medium" and beyond and I've seen lot's of tri-tip cooked to "medum-rare".
Not sure if I completely understand your question.
Any way to change the title to, "I like my seared meats no longer walking" appreciation club?