I know when I oven-roast prime rib and tenderloin, I pull it from the oven around 120 degrees knowing that "temp creep" will take it to a final temp around 130 while it rests -- just the way I like it. Of course, in the oven I am roasting around 300-350 degrees most of the time. Since I have not smoked many large, premium beef cuts in my smoker, and the cooking temperature will be much lower when I do -- around 225-250 -- how much "temp creep" should I expect? Obviously, I want the meat to be "done", but I can't stand carving an expensive piece of beef (usually in front of hungry guests) only to find I have cooked it past medium rare.
post #1 of 10
11/16/09 at 3:05pm