Internal Meat Temps

[beginnermike]

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.

 

[pineywoods]

Here's a chart   http://wyntk.us/smoking-times-and-temperatures  

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

 

[meateater]

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

 

[SmokinAl]

There you go.

 

[bigeyedavid]

Ask and you shall revieve answers  

 

[bigeyedavid]

Ask and you will get answers

 

[chef jimmyj]

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

 

[fpnmf]

Have you done the awesome E-course??

Lots of great help there.

http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse  

  Have a great day!!

  Craig