Taking meat off the smoker before it hits the target temperature

[Kyleblun]

Due to the fact that meat continues to heat up after it comes out of a heat source, should I be aiming for a temperature lower than the actual target temperature?

 

[BigW.]

Yes, depending on how hot you're cooking, weight of meat etc. Taking it off 5-10 degrees before target temp is a good ball park.

 

[JLeonard]

And it depends on WHAT your cooking....Briskets and butts need to cook til probe tender. Steaks, chicken, pork chops, loins, all can go to temp and you will have a carryover of 5-10 degrees.

Jim

 

[Kyleblun]

Thanks for the advice guys. Appreciate it