Temps

smokiefrank · 01-09-2013, 06:01 PM

Being as internal temps are pretty much the be all of good, safe food prep, is there a thread anywhere on here that lists them all in one place? Including pastrami, slicing v pulled pork etc etc. It'd be real handy having a one stop .. er stop.

Bluesman · 01-09-2013, 06:07 PM

It's all pretty much rule of thumb and what you like.

Beef
Rare 115-120
Med rare 125-130
Med why
Well Done

Pulled beef see pulled pork

Pork
tenderloin 150-160
Loin 150-160
Shoulder slice 160
Ribs probe tender, 90* bend test
Pulled pork probe tender 190-200 is a gage

Chicken/turkey
white meat 160
dark meat 170

Grinder10 · 01-09-2013, 06:10 PM

This is the best temperature guide that I know of.
http://amazingribs.com/tips_and_tech...ide_large.html

smokiefrank · 01-09-2013, 06:41 PM

That links a good start, thanks Grinder.

IamMadMan · 01-09-2013, 09:33 PM

http://www.deejayssmokepit.net/Downl...emperature.pdf

http://crawfish-crawfish.com/how-to-smoke-meat.html

http://www.smoking-meat.com/smoking-...res-chart.html

HankB · 01-09-2013, 09:56 PM

The guideline I recall (regarding food safety) is that the meat needs to go from 40° to 140° in 4 hours or less.

01-09-2013, 06:01 PM	#1
smokiefrank Looking for a meat flute to smoke. Join Date: 06-19-12 Downloads: 0 Uploads: 0	Temps Being as internal temps are pretty much the be all of good, safe food prep, is there a thread anywhere on here that lists them all in one place? Including pastrami, slicing v pulled pork etc etc. It'd be real handy having a one stop .. er stop.

01-09-2013, 06:07 PM	#2
Bluesman is One Chatty Farker Join Date: 01-01-10 Location: Fond du Lac, WI Downloads: 0 Uploads: 0	It's all pretty much rule of thumb and what you like. Beef Rare 115-120 Med rare 125-130 Med why Well Done Pulled beef see pulled pork Pork tenderloin 150-160 Loin 150-160 Shoulder slice 160 Ribs probe tender, 90* bend test Pulled pork probe tender 190-200 is a gage Chicken/turkey white meat 160 dark meat 170 __________________ "98" Green Weber Performer "95" Black Weber Platinum - Dumpster find workin' on it "00" Weber Simpsons OTG 22.5 WSM Smokin' Bucky UDS Weber Q100 Weber Q200 1983 WGA Faster than the Speed of Light Red Thermapen, Certified MOINK Ball Maker Proud Member of the Zero's Club with Voodoo Soup..

01-09-2013, 06:10 PM	#3
Grinder10 Knows what a fatty is. Join Date: 06-01-09 Location: Memphis, TN Downloads: 0 Uploads: 0	This is the best temperature guide that I know of. http://amazingribs.com/tips_and_tech...ide_large.html __________________ Primo XL, WSM 18.5", Weber Gasser, Super Clean Super Fast WHITE Thermapen, ET-732

01-09-2013, 09:33 PM	#5
IamMadMan is Blowin Smoke! Join Date: 07-30-11 Location: Southern New Jersey Downloads: 0 Uploads: 0	http://www.deejayssmokepit.net/Downl...emperature.pdf http://crawfish-crawfish.com/how-to-smoke-meat.html http://www.smoking-meat.com/smoking-...res-chart.html __________________ Humphrey's DownEast Beast W/BBQ Guru

01-09-2013, 06:41 PM	#4
smokiefrank Looking for a meat flute to smoke. Join Date: 06-19-12 Downloads: 0 Uploads: 0	That links a good start, thanks Grinder.

01-09-2013, 09:56 PM	#6
HankB is one Smokin' Farker Join Date: 01-16-12 Location: Winfield, IL Downloads: 0 Uploads: 0	The guideline I recall (regarding food safety) is that the meat needs to go from 40° to 140° in 4 hours or less.