Checking temp with Thermapen

mojo

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?

FlaPoolman

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

Celtic Wolf

Most likely you were in a fat pocket or too close to the edge of the meat..

Ripnem

How's Pete been doin?

mojo

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.