Originally Posted by Goddahavit
if in doubt use a thermometer, i use a thermopen, because i have one, but it kepps me from overcooking, better under than over in my opinion.
I get my keg hot on one side for about 2 min, flip 1 time, 1 min then start temping, when im 5 degrees under where i want it i pull it. rest a few and enjoy
Just got my green Thermapen!
You pulling at 125 to allow it to rise to 130? That sounds like what I'm looking for, but always gone by look once I cut steak open...never temped. All this is just trying to get more accurate and consistent with my food.