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The original was posted on /r/askculinary by /u/whoppingcloud on 2023-09-17 00:35:28.

i’ve pulled chuck roasts and briskets out at like 178F internal, because they were still fork tender. on the other hand, i’ve had other instances where even at 200, i could feel the connective tissue in my meat wasn’t fully broken down. should i even be measuring the internal temp?