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Old 03-07-2014, 01:46 PM   #11
Babbling Farker
Join Date: 07-06-13
Location: Oklahoma

Originally Posted by MikeJ65 View Post
I will sometimes start beef and pork at 180, poultry never gets below 250 for me. I know others do it lower, but I want the outside to get over 140 ASAP. The only time I would go below 180 is for cured meats.
This is exactly what I was thinking and gonna reply with, thanks.

I read in a couple charcuterie books that 180F was the minimum cooking temp for non cured meats.
18.5" WSM and 22.5" OTG.
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