hey folks.... new to bbqing, and love this forum.. so much info i can't believe it. anyway... can someone give me the roundabout internal temps for chicken, different cuts of beef and pork?
thanx so much
brad
Original Post
Replies sorted oldest to newest
Welcome,bamayote.....Smokin' probably has a site that will give you the "standard gov't. temps." and another that good cookers use....With the understanding that personal tastes and techniques play a role in everybody's answers, I'll try to give you a few.
Go to the search and ask for a specific item and if this doesn't work ,just ask and we'll try to help.
- Poultry breast....160�
- Poultry leg and thigh....180�
- Pork butt 190�-195� to slice....205� to pull
- Brisket 190� -195� to slice and 205� to chunk or pull.....
- Fish 155�-165�,with lots of variations
- Ribs 180�,but you can't judge by that
- Good beef,130� for rare
- Mutton 170� ....
- Ham,bone in,precooked 150�
- Fresh sausage 155�
- Pork loin or tenderloin 145�
- Country style pork ribs 145� to 155�,depending on how fatty
Go to the search and ask for a specific item and if this doesn't work ,just ask and we'll try to help.
Gee, Tom, you've been paying attention and keeping notes 
I agree and like your list. (although I never take the temps of my ribs
About the only suggestion, besides the search is to look in the new archives by the specific type.
I agree and like your list. (although I never take the temps of my ribs
About the only suggestion, besides the search is to look in the new archives by the specific type.
Smokin',ya noticed I quaified that you can't use rib temps.