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Checking temp with Thermapen
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mojo
Posts: 220
While I was in the roasting phase during a TRex steak cook, I checked the meat's temp with my Thermapen with the meat still in the BGE. It indicated the meat was done so I pulled it. After about 3 minutes I checked the meat temp again (while off the Egg, of course) and it was about 20 degrees lower than my prior read. So I put the steak back on and cooked it longer, removing it again when the temp read 145 (we like medium).
So here's my question: Should one remove the meat from the BGE before checking the temp with a Thermapen, or check it while still on the Egg? If the answer is to leave it on the Egg, why do you think I still needed to cook it longer having already acquired a 'finished' temp?
So here's my question: Should one remove the meat from the BGE before checking the temp with a Thermapen, or check it while still on the Egg? If the answer is to leave it on the Egg, why do you think I still needed to cook it longer having already acquired a 'finished' temp?
Comments
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I always check it on the egg in 2 different places. Also make sure you get to the middle. I just insert slow until temp goes back up then use the lower reading
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Most likely you were in a fat pocket or too close to the edge of the meat..
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How's Pete been doin?
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Thanks guys. So I'll make sure the probe is centered in the meat, I'll check in 2 places, and I'll leave it on the Egg. Thanks again.
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