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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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Old 01-09-2013, 06:01 PM   #1
Looking for a meat flute to smoke.
Join Date: 06-19-12
Default 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.
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Old 01-09-2013, 06:07 PM   #2
Babbling Farker

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Join Date: 01-01-10
Location: Fond du Lac, WI

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

Rare 115-120
Med rare 125-130
Med why
Well Done
Pulled beef see pulled 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

white meat 160
dark meat 170
2000 Weber Simpsons OTG
2010 22.5 WSM
Smokin' Bucky UDS
Weber Q200
1983 WGA
Early 70's Red Weber Statesman
Late 1960's Avacado Weber metal handle
1995 Red Weber Master Touch
2010 Brick Red Touch n' Go Performer
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Old 01-09-2013, 06:10 PM   #3
Knows what a fatty is.
Join Date: 06-01-09
Location: Memphis, TN

This is the best temperature guide that I know of.
Primo XL, WSM 18.5", Weber Gasser, Super Clean Super Fast WHITE Thermapen, ET-732
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Old 01-09-2013, 06:41 PM   #4
Looking for a meat flute to smoke.
Join Date: 06-19-12

That links a good start, thanks Grinder.
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Old 01-09-2013, 09:33 PM   #5
somebody shut me the fark up.

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Location: Pemberton, New Jersey
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Old 01-09-2013, 09:56 PM   #6
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL

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