When cooking perfect meat with low and slow heat, you may not expect it to overcook. The truth is that meat can overcook due to carryover heat. It means that meat continues to cook even after removing it from the grill. Due to the latent heat, it stores when cooking, your meat will still reach the target level of doneness after removing it from the grill.
The thickness of the meat and the internal temperature used will determine the amount of residue heat it has after removing it from the grill. If your cuts of meat are thicker and larger, they will have enough latent heat to cook much longer. According to chefs, the middle of steak may go up five to ten degrees Fahrenheit in about ten to fifteen minutes after removal from the grill.
So, remove thick steaks at 10 degrees F under the target internal cooking temperature. Again, remove thin cuts of meat at 5 degrees F under the target internal cooking temperature. To avoid missing these temperatures, use a digital meat thermometer.