Taking internal temperatures question

[coogrrr94]

I recently bought an MK4. My question is when do you know when the cook is done.

Let's say you are cooking a steak and you are looking for an internal temperature of 130. Do you take the steak off when any one part of the whole steak reaches 130, when the lowest temp at any part of the steak is 130 (in this case other parts would be greater than 130) or when the very middle reaches 130?

Could apply to any meat. If you're going for 205 on a brisket what if one part is 205 but the lowest part is only 190. By the time the 190 part gets to 205 the part that was 205 will be even higher.

Thanks

 

[kruizer]

I just check the thickest part of the meat for temp and pull when it reaches the desired temp.

 

[bregent]

For foods that you cook at very high temp, like steak, you need to pull before the internal temp reaches target temp because it will coast for a bit. If you sear first then cook slow, you will get less coast.

But for brisket, butts, or other low and slow BBQ, don't worry about the temp. Internal temp does not determine when it is done. Pull when it is tender. Use internal temp only a rough guide for determining when to start checking for tenderness.

 

[JC in GB]

I generally probe the thickest point of the meat in the center of that point.

For steaks, I don't use a thermometer, just use the press test for doneness.

I also agree with bregent that foods cooked hot and fast have a tendency to cook a few more degree after it gets pulled.

On a low and slow cook, it is good to monitor temps so you know when to start checking doneness. Also, most low and slow cooks will have a stall point. Having a temperature probe in the meat will help you determine when your meat has gone into a stall.

Hope this was of some use.

JC

 

[sandyut]

For foods that you cook at very high temp, like steak, you need to pull before the internal temp reaches target temp because it will coast for a bit. If you sear first then cook slow, you will get less coast.

What he said

Steaks need to be pulled before final target temp or it will cooked past that point.

 

[coogrrr94]

So you're not really concerned with temperatures other than the point that is the thickest part.

 

[JCAP]

I think most people would say use temp as guide. Thickest part of the meat is a good idea especially on poultry where if you’re under it’s a bad thing. But temp is relative for bigger cuts of meat I think. I’ve done a ton of chucks lately. Some pulled easily at 190 and then one didn’t pull at all even up to 210.

For steaks I agree w the others and pull a few degrees before they’re done (if hot and fast). Personally I can’t pull a steak too early!

 

[Bearcarver]

However if we're talking about something that has to reach a certain Internal Temp to be safe, like 145° for Pork, make sure the portion with the lowest Temp will get to 145° after the carryover. If there are a number of pieces, make sure the piece with the lowest Temp makes it there too. Check them all with an instant read Thermometer.

Bear