Yup - it's when the IT of the meat continues to rise after you remove it from the heat source...I plan on getting a good wireless thermometer. I guess carry over cooking is when you take the roast out and cover with foil and let stand for 30 to 45 min?
carryover cooking is when meat will continue to cook after you pull it...the heat energy continues from the outside in and the larger the cut the more you'll have.....5-10 degrees.I plan on getting a good wireless thermometer. I guess carry over cooking is when you take the roast out and cover with foil and let stand for 30 to 45 min?