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Internal Meat Temps

post #1 of 8
Thread Starter 

Think I have some inaccurate info. What is a good internal for the following meats: Brisket flats & whole, pork loin, whole chicken, beef short ribs & lamb? One book I read has an internal temp on brisket @ 190 degrees. Any help is appreciated.


post #2 of 8

Here's a chart 


If slicing the brisket 190 is what I usually do and if pulling then I go to around 205-210

post #3 of 8

Most of your wireless therms have that info built in so you don't have to look it up all the time. icon14.gif

post #4 of 8

There you go.

post #5 of 8

Ask and you shall revieve answers   45.gif

post #6 of 8

Ask and you will get answersicon14.gif

post #7 of 8

Piney's chart covered what you wanted except Pork Loin and Lamb. I don't know times, someone will fill in the missing info, but cook Pork Loin to 145*-150*F for a juicy product. For Lamb 130*F for Med Rare, 140*F for Medium, 150*F for Med Well, 160*F for Well done and 200*F to Pull it. Hope this helps...JJ






post #8 of 8

Have you done the awesome E-course??


Lots of great help there. 



  Have a great day!!




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