[Roo-B-Q'N]

Ok I know this is like asking what is your favorite color, but trying to pull together a good idea of what temps (or times)to bring each meat catagory (chicken, pork, ribs and brisket) to. And does bringing a meat to certain temperature make it easier to pull or carve ect.
This is mostly for competion cooking, but for food safety it would be useful for back yard cooking as well.