How to Use a Meat Thermometer
Internal temperature, not time, tells you when meat is done. Insert an instant-read probe into the thickest part, away from bone or fat.
Pull most cuts a few degrees below target because carryover cooking raises the temperature 3-5°F while resting.
For large cuts like brisket and pork shoulder, doneness is about tenderness — probe until it slides in with no resistance, usually around 200-205°F.