Finish Temps for Different Meats

 

 

One fo the most often asked questions on the BBQ-Porch is "at what temperature will xxxxx be ready to eat"! All of this is in the FAQ, but there isnt a convienet place to see all the mojor cuts in one place, until now!  Use this as a guide, you may find it varies for you by a few degrees either way.

PRODUCT TEMP
Pork Shoulders, Picnics,
Boston Butts, Fresh Hams
 

Sliceable

180

Sliceable and Pullable

185

Pullable

190-195
   

Cured/Smoked Ham
(fully Cooked)

140-145
   
Cured/Smoked Hame
(not fully cooked)
160
   
Pork Chops 150-160
   
Brisket 185-190
   
Beef Roasts  

rare

120-130

med-rare

135-145

med

140-150

well

160-185
   
Chicken  

Breast

160-165

Whole

170-175
(you can shake hands with the chicken)
   

Turkey

 

Breast

165

Whole

175
(you can shake hands with the chicken)
   

Pheasant

165
   
Duck (at breast) 160
   
Lamb 140-145
   
Venison 160

Friday, May 05, 2000
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