BeeRich
Sous Chef
Hi folks.
Can we get a consensus on the final temperatures for various cuts of meat? This is what I have so far:
Brisket, Pork Shoulder, Pork Butt, Picnic
Slicing: 185°F
Pulling: 200°F
Brisket at 1.6 hr/lb at 225°F
Ribs
172°F
Visual clues: Watch for meat to be pulling back from bone ends
6 hours is normal, 3-2-1 method
Chicken / Turkey
Thigh = 170
Legs will "shake hands" loose
estimate 30 minutes per pound
Cheers
Can we get a consensus on the final temperatures for various cuts of meat? This is what I have so far:
Brisket, Pork Shoulder, Pork Butt, Picnic
Slicing: 185°F
Pulling: 200°F
Brisket at 1.6 hr/lb at 225°F
Ribs
172°F
Visual clues: Watch for meat to be pulling back from bone ends
6 hours is normal, 3-2-1 method
Chicken / Turkey
Thigh = 170
Legs will "shake hands" loose
estimate 30 minutes per pound
Cheers