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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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08-20-2013, 02:52 PM | #1 |
is one Smokin' Farker
Join Date: 10-10-12
Location: Wylie, TX
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Smoke Chart
Anyone know of or have a link to a meats smoking chart that has what the internal temp of the meat should be? I was thinking of putting one together based on the assortment of meats I've seen on Pitmasters.
We all know the typical temps of 195ish for pork shoulders and 205 for briskets, and etc. But the other types of meats I am curious to learn about. Thanks, G
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08-20-2013, 02:56 PM | #2 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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There is one on the Amazing Ribs site that is pretty good. The big issue I see with this is when it comes to butts, briskets, ribs, chucks, etc, there is a range, but not a specific done temp. they are done when they are done.
http://www.amazingribs.com/tips_and_...ure_guide.html
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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Thanks from: ---> |
08-20-2013, 03:00 PM | #3 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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Ya like Goat or Mutton or Squirell
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08-20-2013, 03:10 PM | #4 |
is one Smokin' Farker
Join Date: 10-10-12
Location: Wylie, TX
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I checked out the chart - looks like an ok starting point still not exactly what I'm wanting. And I agree temp ranges on doneness depending on the size and cut and what not.
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08-20-2013, 07:28 PM | #5 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Thanks from:---> |
08-20-2013, 07:42 PM | #6 |
Found some matches.
Join Date: 06-26-13
Location: Ashburn, VA
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If you combined the two charts you'd really have something
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08-20-2013, 08:01 PM | #7 |
Babbling Farker
Join Date: 04-19-13
Location: Live Oak, Texas
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Goat and squirrel is good. Don't care for mutton.
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08-20-2013, 08:08 PM | #8 |
is one Smokin' Farker
Join Date: 04-20-13
Location: Pleasant Prairie, WI
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I just started on one that lists the meats and then HNF vs LNS temps and approx time, approx temp etc...I'll post for the experts to review/revise when I'm done.
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Weber Summit S-670, 2-Weber 22.5 WSM's, Weber 22.5 kettle/cajun bandit conversion, Weber Smokey Joe Tamale pot conversion |
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08-20-2013, 11:27 PM | #9 |
is one Smokin' Farker
Join Date: 10-10-12
Location: Wylie, TX
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Thanks guys. I've also started to get one together that I'll be posting tomorrow.
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08-21-2013, 06:54 AM | #10 |
Quintessential Chatty Farker
Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
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Paul Kirk's "Championship Barbecue" has some good tables at pages 29-32 for smoking and grilling.
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I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear. |
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08-21-2013, 07:08 AM | #11 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Be sure to include the new names for the pork cuts.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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08-22-2013, 11:37 AM | #12 |
is one Smokin' Farker
Join Date: 10-10-12
Location: Wylie, TX
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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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08-22-2013, 02:21 PM | #14 |
Babbling Farker
Join Date: 11-26-12
Location: Cedarburg, WI
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Is the salmon for LOX or for cooked salmon? I did my smoked salmon to 160 and I think more of a lox type is 140-145. I think.
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Chris- Midwest BBQ Outreach |
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08-22-2013, 02:52 PM | #15 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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This is part of the problem with these types of charts. Dark meat chicken is safe at 165 (and maybe earlier if held at that temp for a certain period of time), but everyone has a temp that they prefer.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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