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Unread 08-20-2013, 02:52 PM   #1
GMDGeek
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Default 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.

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Unread 08-20-2013, 02:56 PM   #2
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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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Unread 08-20-2013, 03:00 PM   #3
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Ya like Goat or Mutton or Squirell
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Unread 08-20-2013, 03:10 PM   #4
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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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Unread 08-20-2013, 07:28 PM   #5
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Here is another reference chart....

http://www.smoking-meat.com/smoking-...eratures-chart
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Unread 08-20-2013, 07:42 PM   #6
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If you combined the two charts you'd really have something
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Unread 08-20-2013, 08:01 PM   #7
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Goat and squirrel is good. Don't care for mutton.
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Unread 08-20-2013, 08:08 PM   #8
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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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Unread 08-20-2013, 11:27 PM   #9
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Thanks guys. I've also started to get one together that I'll be posting tomorrow.
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Unread 08-21-2013, 06:54 AM   #10
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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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Unread 08-21-2013, 07:08 AM   #11
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Be sure to include the new names for the pork cuts.
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Unread 08-22-2013, 11:37 AM   #12
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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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Unread 08-22-2013, 11:47 AM   #13
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Untrimmed spares never bend, and dark meat chicken is usually cooked until 180-185 degrees.
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Unread 08-22-2013, 02:21 PM   #14
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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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Unread 08-22-2013, 02:52 PM   #15
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Quote:
Originally Posted by dadsr4 View Post
Untrimmed spares never bend, and dark meat chicken is usually cooked until 180-185 degrees.
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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