Like I said... a friend of mine who is a competition winner in multiple states, and now a competition judge, says you cook it to feel, no matter if you wrap it in paper, foil or don't wrap it.
Beef is organic. It's not going to be the same no matter what you do. Every cut will be different. So... if you want consistency, you cook to feel. Not time, not temp, not anything else. When the probe slides in like room temperature butter... it's done. Otherwise, keep cooking.
Undercooked... it's rubbery and inedible. Overcooked it falls apart but it's still edible. Better to overcook. Add bbq sauce and most folks won't know the difference.
MACS wrote:
