Originally Posted by Hoss
Looks TASTEE.Were you trying for pit beef? I would pull at 115 next time.Carryover cooking will occur.If you happen to undercook it you can always dunk it in some hot Au jus to get rid of the rare for the Squeeemish.
Rule #1... You cannot uncook ANYTHING.
My earlier view was beef must be rare - I.e. pull it at 115F. I have been convinced that one simply isn't getting the best flavours with rare beef as the appropriate and necessary caramelisation doesn't occur at 115F. So I am at the mid point of what you did and the alternative suggestion of 115F. So I believe you would get a better product pulling it at 125F.