Originally Posted by Royalslover
Good point about the temp. He about had a heart attack when I told him how hot I cooked. I told him that most people don't cook near that hot and he would be fine cooking at a temp he is used to. I think where he went wrong was it might have been done when he wrapped it. I told him not to worry about the internal temp but to just probe it. I'll bet if he would have probe it when he wrapped it he would have found it almost tender at that point. I'll take the blame for that mistake.
I use internal temp as an indicator of when to start probing for doneness. If he didn't start checking until an IT of 250 well .....