Internal Meat Temps

Discussion in 'Meat Selection and Processing' started by beginnermike, Aug 11, 2011.

  1. beginnermike

    beginnermike Newbie

    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.
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

  3. meateater

    meateater Smoking Guru SMF Premier Member

    Most of your wireless therms have that info built in so you don't have to look it up all the time. [​IMG]
    Last edited: Aug 11, 2011
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    There you go.
  5. Ask and you shall revieve answers   [​IMG]
  6. Ask and you will get answers[​IMG]
  7. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    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
  8. fpnmf

    fpnmf Smoking Guru OTBS Member


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