A thermometer takes the guesswork out of knowing when the meat is done. The ideal serving temperatures for optimal flavor and succulence are listed below.
Note: The meat should come off of the grill 5 – 10 degrees below the desired final internal temperature, as the internal temperature will continue to rise as the meat rests. (Temperatures below reflect the temp to remove meat from grill)
Have you calibrated your thermometer? For accurate internal temperature readings, be sure to always calibrate your thermometer before grilling!