meat temps and times question

[StayDown]

With my first UDS just around the corner I was wondering if there was a place I could get a general idea of finish temps for standard BBQ fare and the temps at which to pull and hold.

I know there are individual threads discussing each meat but I thought it might be nice to have a general list of temps and hold times.

Thanks in advance brethren

 

[EatonHoggBBQ]

When I read threads of interest here, I take notes. That way I have a reference or general list of information.

 

[JD McGee]

Here's a pretty good chart...courtesy of TVWBB...

http://www.virtualweberbullet.com/cookingtimes.html