• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

How do you like beef cooked towards?

mole177

Fire Starter
54
10
Joined Nov 28, 2010
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?
 

pineywoods

SMF Hall of Fame Pitmaster
Staff member
Administrator
OTBS Member
SMF Premier Member
OTBS Admin
Group Lead
27,142
1,874
Joined Mar 22, 2008
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
 

smokermark

Meat Mopper
265
15
Joined Nov 15, 2010
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
 
Last edited:

mballi3011

Epic Pitmaster
OTBS Member
SMF Premier Member
14,478
55
Joined Mar 12, 2009


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.
 

fourthwind

Master of the Pit
OTBS Member
SMF Premier Member
1,203
12
Joined Mar 12, 2009


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.
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.