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once it reads 140 while on the grill its drying out fast, you need to take it off earlier. google german mett and you will see it eaten raw at room temp if pulling at 135 scares youjohnkitchens said:Thank you so much for all the replies guys. I got tied up right after I posted this yesterday, and I am just now able to see your replies.
I should have mentioned in my original post that I am pulling them at around 145 internal.
They are always tough even at that temp. I think I need to try some purchased at a different store to see if possibly the meat is the problem.