lamb overdone?

[bdgr]

I cooked a boneless leg of lamb on the traeger sunday using my maverick 732 thermometer for the first time.   I seasoned rolled and tied tightly seared on the grill and placed on the traeger.  I put the therm probe in the center of the meat not the dead space.  I watched the new therm like a hawk and removed when temp was 145.  the meat was way too done with no pink whatsoever.  I tested the maverick in boiling water and and ice bath  both probes were dead accurate at 212 and 34 degrees.  It is not a probe issue, but I either didnt insert it right for some reason I can't come up with or more likely I set the traeger on high due to the fact my company came 1 hr earlier than I told them to. 

I think the traeger was reading 430 most of the time.  I was thinking I was cooking it too hot and it continued to cook as I let it rest.  what do you guys think?

 

[daveomak]

Bdgr, morning and welcome to the forum...... I think you figured it out....   With the outside of the meat at 430 deg. , when you pull it at 145, the meat will climb in temp to even out the inside and outside temps.....  Bummer....   Pulling the meat closer to 125 in a 430 oven may have brought the finished temp closer to 135-140....  I have no idea how to figure oven temp vs meat temp rise after pulling from the oven....

Dave

 

[chef jimmyj]

Dave is spot on. I figure my final IT using the following guideline based on observation...JJ

Carryover Temp Rise

Oven temp       Rise

200 to 300*F    5*F

            350*F  10*F

            400*F  15*F

            450*F  20*F

            500*F  25*F

 

[bdgr]

Thanks that chart will be a great help.