This isn't a smoker-specific question, but of cooking meat in general. I've seen a number of posts in which folks show pix of rib roasts or other cuts of meat that they've pulled at, say 140*, and the meat is pink. I know IRMV, but my experience is so at variance with that I feel compelled to ask what others see. We like our beef rare, so the following shows a roast as we pulled it from the 325* oven at 111* IT. I left the probe in as it stood for about 15 minutes and the IT continued to rise to 116*. The following shows what we saw when sliced, not even medium rare. The results are the same regardless which thermometer I use, whether the Polder shown, one of my Thermopens, Mavericks or any of a number of other digital instruments. I've confirmed their callibration by using the boiling water/ice water test. I'm thinking I've got to pull it from the cooker at 105 or less!