"There is no exact internal temperature that you can get consistent results from, but using a thermometer can be a great indicator of what is going on. Spend your time cooking to gather data about how your cook is going and try your best to make an educated decision about when to pull meat from the cooker."
"How fast is the meat cooking? How far do you think they will carry-over? What's the preferred texture? Will it be sauced?" These are the questions you should be asking yourself according to Franklin."
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