British BBQ Society Forums

Hi All

Is there a rough guide to internal temps, as in what internal temperature is the meat cooked at.

Had a little look but didn't really see anything.
I see most people on here cook to a certain internal temp and a chart would be very helpful.
Does different weights cook to a different internal temp or is it all the same. I know different weights would take longer.

Would trial and error be a better way of learning these temps??

Many thanks
Slatts

Here is a list of temp's for cooking meat safely, although things like briskets and pork butt's need cooking much higher.

Safe Meat Temperatures in f
Poultry
Whole 170
Parts 170
Stuffed 170
Ground 170
Beef and Lamb
Ground 160
Steak
Rare Your choice
Medium rare 145
Medium 160
Medium well 165ish
Well done 170
Pork
Medium rare 145
Medium 160
Well done 170
Ground 160

Thank you Ed

That's exactly what I was thinking of, saves the wife and kids getting ill and my bbq's being avoided by everybody without guts of steel.

How much higher for briskets and pork butts as I really want to do some pulled pork and brisket?

Many thanks again

pork butt's will be done anywhere between 190f-200f. it's best to test it with a thermapen and when pushing it in to the meat it should be like pushing the probe into warm butter, simillar thing with briskets.

That's great thank you very much.

Cant wait to get my wsm, just need work to pick up again after Christmas and Jan is always a bad month for me.