Internal Meat Temperatures

• INTERNAL MEAT TEMP'S
  
  The following is a guide for the internal temperatures for cooking Pork, Chicken and Beef. With suggestions for cooking temp's for Fish. It is a suggested that one purchase a good meat thermometer. I have gone through several cheap ones ( on sell for $3.00), that would have paid for a good one ( $15-$20). In the long run you will be most pleased with a good quality thermometer.
  
  There are lot of factors in cooking meats. Thickness, Bone-in or out, Skin on or off. Heat temperature and Temp spikes.( to hot to cool) but one thing is a constant, the internal temp when meats are cooked. Lower internal temp for pink, higher temp for well done
  
  I made this page as a reference
  When I first started cooking on the grill and then went to a smoker. I made some ribs and chicken that could have been made an Olympic Event.
  That is why I made this page. I hope that it be of some help to you.
  
  If you have some suggestions, e-mail me NativofFla@yahoo.com and I will gladly add them to this page and pass along Thanks Lonnie
  
  Cold Smoking- temp less than 120ºF
  BBQ temp 200-275ºF
  Smoke cooking temp 275-300ºF
  Internal temps for meat
  
  
  
  

• Pork Roast= at 220-250ºF 1 hour per pound
  Sliceable= take it out at 180ºF
  PullSiceable= take it out at 185ºF
  Pulled= Take it out at 190ºF
  
  
  
  
  

• Whole Ham= skinless 175-180ºF at low temp 220-225ºF 2-3 hours a pound
  
  

• Pork Chops= 150-155ºF at 220-250ºF 3-4 hours 3/4 inch thick chops
  
  

• Pork Shoulders, Butts, Picnics= 170-180ºF at 220-225ºF Pork butt and shoulders take around 1 1/2 hour per pound.
  
  Turkey Breast= skinless and boneless 160ºF
  

• Turkey Thigh= 175-180ºF on whole turkey at 225-240ºF 6-8 hours
  
  

• Chicken Leg Quarters= 180-185ºF on whole chicken at 225-250ºF for 3 1/2- 4 hours
  

• Chicken Breast= 160-165ºF at 220-240ºF boneless 45 minutes bone in 1 1/2-2 hours depending on the thickness of the breast.
  
  

• Beef ribs= 210ºF at 250-275ºF first hour
  at 225ºF for 4 hours, check every half hour
  
  

• Beef Brisket= 185-188ºF at 200-225ºF 1 1/2- 2 hours a pound measured at the flat. ( the thick part of the brisket)
  
  

• Stakes rare= 140F cooked at 225-250ºF
  medium= 150ºF slightly pink
  done= 160ºF no pink and not dry
  
  

• Smoked Fish = cook at
   at 200-200ºF for 2-3 hours till flesh flakes.