Quote:
Originally Posted by Fwismoker
Yea what smitty said ....but on a side note it sounds like you should know the FDA guidelines for safe cooking temps...BTW most of us eat things like steaks under 145 IT. If you're gonna be BBQing you need to know those guidelines, ground beef and pork for instance is 160 but intact is 145
http://www.fda.gov/downloads/Food/Re.../UCM260394.pdf |
Thanks, I do understand that. What I didn't understand was why you had to cook brisket 40 degrees hotter than FDA guidelines
