Thread: Smoke Chart
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Unread 08-22-2013, 11:37 AM   #12
GMDGeek
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This is what I have so far - some from web crawls, others from averaging BBQ Brethren posts ... Please inject thoughts and corrections. I am trying to get this chart as complete as possible for posting.

Type of Meat Finish Internal Temp Range
Beef Brisket 190-200
Beef Ribs 195-200
Beef Loin 120-130 + sear
Beef Trip Tip 125-130 +sear
Prime Rib 120-125
Pork Butt 190-205
Pork Spare Ribs Tender - bend in Ribs
Baby Back Ribs Tender - bend in Ribs
Pork Loin 130-140
Whole Chicken 165 in thighs
Chicken Thighs 165-170
Chichen Quarter 165-170
Chicken Wings 160-165
Chicken Breasts 155-165
Whole Turkey 165 in thighs
Turkey Wings 160-165
Turkey Legs 165-170
Turkey Breast 155-165
Fatties 165
Meat Loaf 160
Meatballs 160
Salmon 145
Vension Loin 145
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