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How do you like beef cooked towards?

post #1 of 5
Thread Starter 

I generally like everything beef, ground beef excluded,  medium rare.

 

How do you guys like it ?

 

Does it matter to what done-ness cooked for brisket or tri tip or just personal preference?

post #2 of 5

It does matter for the different cuts some need to reach higher temps to give them time to become tender such as brisket while other things like prime rib roast do not and would be overdone at higher temps. I personally can't tell you much about tri tip we don't get them down here

post #3 of 5

Steaks, medium-rare or medium depending on the cut and mood I'm in 

 

Rib roast, medium-rare

 

Pork steaks, pork roasts, ribs and anything ground, medium-well

 

Beef roasts, ribs, high end of medium

 

Lamb, medium

 

Brisket, well

post #4 of 5

icon_cool.gif

Well let's say that my meat sometimes has to be tied down on the plate. I like my steaks, prime rib whipp it a_ _ and wave it over the grill and slap it on to the plate. Maybe 125°ish or so and then the pork with a liuttle pink in it. Maybe around 135-140°ish and then lamb and goat I like them about 140°ish and then things like a brisket I always take them to 200-205° for pulling and then longer for burnt ends.

post #5 of 5
Quote:
Originally Posted by mballi3011 View Post

icon_cool.gif

Well let's say that my meat sometimes has to be tied down on the plate. I like my steaks, prime rib whipp it a_ _ and wave it over the grill and slap it on to the plate. Maybe 125°ish or so and then the pork with a liuttle pink in it. Maybe around 135-140°ish and then lamb and goat I like them about 140°ish and then things like a brisket I always take them to 200-205° for pulling and then longer for burnt ends.



I second this other than I don't pull Briskets.  I take them to 195 to 197 for slicing.  depends on the individual piece of meat.   I like grilling my Tri tips over high heat to get a nice char on the outside, and internal temps at about the 130 to 135 range when finished.  They are still hard to find and expensive here in Colorado.  I used to cook them all the time when I lived on the west coast.

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