Cooking temp of meat?

[bearnakedbbq]

I took (3) BBQ classes this winter and was just reviewed a few notes and noticed each class had different internal temperatures when to remove the food.

For example one said to remove the ribs around 212 and one said around 165. That is a big window.

Also one said 185 for sliced pork and 205 for pulled, where another said 200 for sliced and 210 for pulled.

Chicken was another one 165 for one and 180 for another.

Can you help a brother out? What temps are you :”professionals” taking the food off?

If you don’t want to give me the exact temp (secret) how about telling me higher or lower.

Brisket - 200 to 205

Pork Butt – 200

Chicken 175

Ribs 200

I know it is done when it is done, but I guess I should be asking at what temp do you really start paying attention to your food.

Thanks

troy

[landarc]

Brisket - 200 to 205
This seems about right to me, but, I start checking around 190F by probe. I do not go by temperature alone. For the record, it is almost always in this range.

Pork Butt – 200
This also seems about right with the caveat that money muscle seems to be done closer to 185F, which means you need to decide what you want to serve or turn in. Pulling almost always at 200F, although, again, I will wiggle the bone at 190F and again at 195F, just to see. It can often be closer to 210F.

Chicken 175
I am not one to help here, except that you need to get to 160F to insure no red on the bone, You just do not want to turn in anything that is red at the bone.

Ribs 200
I know of no good way to measure the meat temperature of a rack of ribs. Unless you have a Thermapen, you cannot get a decent reading if the thermometer is within 1" of the meat surface. I go completely by feel and bend.

[wormdrink67]

I'm pulling chicken a little sooner than 175, but I haven't tried it in comp yet so I can't tell you how well it works.

Pork: we do 2 temps....one comes off at 195, the other off at 200.

Brisket: 190-195 separate point and flat (wrap flat, in cooler) then point back on until desired color is achieved for burnt ends.

Ribs: I don't temp ribs, so can't help you there. But, I believe (unlike most) that a consistent rib weight can be temp'd and used as a guide.