Mine is done by temperature. Ground beef is 160 IT, some may say to pull at 155 or 150 due to them continuing to cook but I don't take a chance. I also smoke a little higher than my other cooks and use a pit temp of 350 or so.
Originally Posted by smokeisgood
I guess I'm looking for a definition of "done". Is it "done" by temperature, and if so what is it? Ground beef is notorious for ecoli....