Carryover Cooking Calculator
Calculate when to pull meat from heat for perfect doneness
Pull now!
Current
125°F
Pull At
125°F
Carryover
+10°F
Target
135°F
To Go
0°F
Final Temperature After Rest: 135°F
Understanding Carryover Cooking
- Larger cuts have more thermal mass and greater carryover
- Higher cooking temperatures increase carryover effect
- Residual heat continues cooking meat after removal
- Always account for 5-15°F rise depending on size