To determine doneness, what method(s) do you use?

 -Thermometer.

 -Touch method.

 -Time.

 -Looks.

Thermapen... pretty much 100% of the time.

Usually Temp. On ribs sometime I go by feel.

I would say a combination of all of them depending on the meat.  I usually have a decent estimate of the time.  Once that passes, I may press the meat for firmness (chicken, steak, burgers, chops, sausage) and then stick a thermometer in it to see if it hit the temp I desire.  For shoulders and briskets, go by time, then check temp with thermometer and also go by feel of thermometer going into the meat.  For ribs, go by time then go by look with a bend test.

I would say a combination of all of them depending on the meat.  I usually have a decent estimate of the time.  Once that passes, I may press the meat for firmness (chicken, steak, burgers, chops, sausage) and then stick a thermometer in it to see if it hit the temp I desire.  For shoulders and briskets, go by time, then check temp with thermometer and also go by feel of thermometer going into the meat.  For ribs, go by time then go by look with a bend test.

I agree with Bar-B-Lew.

My wife is a real stickler when it comes to how she wants her meat done. So for me its the Thremapen that gets the final say.

I always use a thermapen for the final check.

A combo of all four depending on what I am cooking and the method by which it is being cooked.

Mostly by temperature

My sense of touch is still accurate, but I will use a thermometer for large cuts of meat.

For me, on meats that will have color in them, it is Science from now on.  I pretty much know that on a piece of meat that I want medium rare, that 135° +-2° is gonna be it for me...Why guess!  The high temperature IT's, that is all feel!

And if you do want to go by feel, a good guide is to use that little area between your index finger and thumb. Lightly touch your index finger to the thumb and feel that area, that is rare, middle finger, med rare, 4th finger medium, pinky, med well...

Usually thermapen, ribs-bend test and looks

I always time and use a thermapen, but will include look and touch when the cook calls for it.

Ribs is bend test  everything else gets the thermapen

I use time to get me in the neighborhood, then it's by temp for the large cuts with probing, and feel for the thinner cuts like ribs.