Originally Posted by The_Kapn
I consider the temp to be an indicator that I should be looking closer based on "feel".
So, a temp that works for one person, may not work for you.
I monitor the temp in the point and start "feeling" at about 190.
But, that is just my "alert" number.
I agree with Tim. Actually I have found that a temp in one cook may be different than the "done" temp in another cook. IMHO you need to go by feel (i.e. how easy does the probe slide in). Test the feel next time you cook - after you slice it, if you want more tenderness go for a more softer feel the next time.