The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 10-24-2006, 09:35 AM   #1
Roo-B-Q'N
is One Chatty Farker

 
Roo-B-Q'N's Avatar
 
Join Date: 08-29-06
Location: Arlington, Nebraska
Downloads: 0
Uploads: 0
Default Meat temps and times

Ok I know this is like asking what is your favorite color, but trying to pull together a good idea of what temps (or times)to bring each meat catagory (chicken, pork, ribs and brisket) to. And does bringing a meat to certain temperature make it easier to pull or carve ect.
This is mostly for competion cooking, but for food safety it would be useful for back yard cooking as well.
__________________
________________
www.operationbbqmw.org
KCBS CBJ 9831
Large Spicewine, Backwoods Smoker (Party), WSM, Oklahoma Joe's Offset, Wood Fired Oven
Roo-B-Q'N is offline   Reply With Quote


Unread 10-24-2006, 09:40 AM   #2
backyardchef
Babbling Farker
 
backyardchef's Avatar
 
Join Date: 11-05-04
Location: New York City
Downloads: 0
Uploads: 0
Default

Chicken: 165 (according to the govt-- alot of people like thighs at 180 for texture)

Brisket: anywhere from 180-200 or so, depending on feel more than anything else. The probe should slide in with no resistance.

Pork butt/picnic: 185 or so for slicing 190-205 for pulling, again based on feel. It should have no resistance and be kind of like jello.

Ribs-- no real temp to go by. Unlike my ribs at the Paul Kirk class on Saturday, they should tear fairly easily when you grab two bones in the middle of the rack and pull. Another test is to pick them up in the middle of the rack w/ tongs-- if they slouch and start to break, they are done. You can also use a toothpick in the meat-- if it goes in easy, you're there.

Figure 1-2 hours per pound for the big cuts. About 6 hours or so for spares, and about 4-6 for babys. Using these temps as a guide will help with pulling/carving as you asked, particularly w/ the pork butts.

Hope that helps a little.
__________________
Matt
Fletcher's Brooklyn Barbecue

The Hampton Smoker Blog: http://backyardchef.blogspot.com

7' Meadow Creek reverse flow w/ a 4' grill on the nose, named Large Marge
48" Klose Backyard Chef named Wubby
Willy the Wonder Grill
Weber Kettle named Georgiette
ECB Spider Web Collector Model
Char-Griller Smokin' Pro Firebrick Supremo
backyardchef is offline   Reply With Quote


Unread 10-24-2006, 10:19 AM   #3
thirdeye
Quintessential Chatty Farker

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Downloads: 2
Uploads: 0
Default

You should decide your personal preference for doneness. Remember that most internal temperatures will rise 5° to 10° during the rest period. Meats ground fresh at home and used immediately can be cooked to a lower temperature that store bought ground products. Here are some guidelines that I use:

CUT ----------------------APPROXIMATE INTERNAL TEMPERATURE

Brisket.......................... 185°-200°
Beef Roasts/Steaks ........120°-125° rare 125°-130° medium rare 140°-145° medium

Beef Hamburger, store bought...160°
Beef Hamburger, fresh ground...140° - 150°
Bologna ........................140°
Chicken ........ 165°-175° thigh, 150° - 155° breast -(juices should run clear)

Turkey ..........165°-175° thigh, 155° - 165°breast - (juices should run clear)
Lamb.............................130°-145°
Pork Butt & Picnic..........165°-180° for slicing 185°-200° for pulling
Pork Loin ......................145°-165°
Sausage , store bought....165°-170°

Sausage, fresh ground.... 150° - 160°
Sausage, chicken ........... 165° - 170°
Salmon...........................135°-150°


Here is the USDA recommended temps:
http://www.fsis.usda.gov/oa/pubs/cfg/cfg7.htm

__________________
~thirdeye~

KCBS - CBJ
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is online now   Reply With Quote


Unread 10-24-2006, 11:10 AM   #4
Bigmista
somebody shut me the fark up.
 
Bigmista's Avatar
 
Join Date: 05-24-04
Location: Long Beach, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by backyardchef
Chicken: 165 (according to the govt-- alot of people like thighs at 180 for texture)

Brisket: anywhere from 180-200 or so, depending on feel more than anything else. The probe should slide in with no resistance.

Pork butt/picnic: 185 or so for slicing 190-205 for pulling, again based on feel. It should have no resistance and be kind of like jello.

Ribs-- no real temp to go by. Unlike my ribs at the Paul Kirk class on Saturday, they should tear fairly easily when you grab two bones in the middle of the rack and pull. Another test is to pick them up in the middle of the rack w/ tongs-- if they slouch and start to break, they are done. You can also use a toothpick in the meat-- if it goes in easy, you're there.

Figure 1-2 hours per pound for the big cuts. About 6 hours or so for spares, and about 4-6 for babys. Using these temps as a guide will help with pulling/carving as you asked, particularly w/ the pork butts.

Hope that helps a little.
I'm assuming that those times don't include foiling. If I use foil, my ribs are done in 4-4.5 hours. Part of it is the cooker also. In my chargriller, an 11 pound brisket takes 12-14 hours. In my barrel, it would be done in 8.
__________________
Wait! Bigmista wrote a cookbook?

Exodus 29:18
Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.

God loves BBQ!



Bigmista Custom Spicewine Trailer - Olivia J. PIMA
Large and Medium Spicewines
Weber Ranch Kettle - E.T.

Remembering Scott
Bigmista is offline   Reply With Quote


Unread 10-24-2006, 11:14 AM   #5
backyardchef
Babbling Farker
 
backyardchef's Avatar
 
Join Date: 11-05-04
Location: New York City
Downloads: 0
Uploads: 0
Default

Good point, Mista. It's all really just a rough guide-- like you said, different cookers produce different results, and each rack of ribs or whatever will act a little differently. I didn't even think of foil.......
__________________
Matt
Fletcher's Brooklyn Barbecue

The Hampton Smoker Blog: http://backyardchef.blogspot.com

7' Meadow Creek reverse flow w/ a 4' grill on the nose, named Large Marge
48" Klose Backyard Chef named Wubby
Willy the Wonder Grill
Weber Kettle named Georgiette
ECB Spider Web Collector Model
Char-Griller Smokin' Pro Firebrick Supremo
backyardchef is offline   Reply With Quote


Unread 10-24-2006, 05:24 PM   #6
Bigmista
somebody shut me the fark up.
 
Bigmista's Avatar
 
Join Date: 05-24-04
Location: Long Beach, CA
Downloads: 0
Uploads: 0
Default

Lots of good info here. I just try to help where I can.
__________________
Wait! Bigmista wrote a cookbook?

Exodus 29:18
Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.

God loves BBQ!



Bigmista Custom Spicewine Trailer - Olivia J. PIMA
Large and Medium Spicewines
Weber Ranch Kettle - E.T.

Remembering Scott
Bigmista is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
MOINK balls Times and temps f/ CHRISTmas party? Dave Russell Q-talk 6 12-19-2010 10:28 PM
target temps and times for meat?? trekmstr Competition BBQ 3 08-23-2009 04:54 PM
meat temps and times question StayDown Q-talk 2 05-16-2009 10:24 AM
times, temps and rub suggestions? Lumpy Q-talk 4 05-31-2008 12:32 PM
How does humidity affect cook times/temps? ctbeerbq Q-talk 12 07-26-2007 08:22 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 08:26 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts