re: whats your weakness when grilling/bbqing?

quote:

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I thought you take the meat off before it hits the temp you want. It goes up like 10 degrees off the heat. Is that just steak?

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It depends on how large the piece of meat is. The carryover on a brisket will be much greater than that on a single piece of chicken. IMO cooking to 165 and pulling on a single breast won't ruin it. You can aim for a few degrees below for the pull though to get it right at 165 if you wanted