Many of the best pit-masters can tell when the meat on their smoker is done just by sight and touch. For those of us that don’t have BBQ ESP we have to rely on a meat thermometer. When cooking a pork shoulder, brisket or chicken a meat thermometer is an essential tool for the backyard griller.
- Fresh ground beef, veal, lamb, and pork 160 degrees F
- Beef, veal, and lamb – roasts, steaks, and chops
- Medium rare 145 degrees F
- Medium 160 degrees F
- Well done 170 degrees F
- Fresh pork – roasts, steaks, and chops
- Medium 160 degrees F
- Well done 170 degrees F
- Ham
- Cook before eating 160 degrees F
- Fully cooked, to reheat 140 degrees F
- Poultry
- Ground Chicken or Turkey 165 degrees F
- Whole Chicken or Turkey 180 degrees F
- Chicken or Turkey breasts and roasts 170 degrees F
- Chicken or Turkey thighs and wings Cook until juices run clear.
- Stuffing (cooked alone or in bird) 165 degrees F
- Egg dishes, casseroles 160 degrees F
- Leftovers 165 degrees F
Information courtesy the U. S. Department of Agriculture Food Safety and Inspection Service
Don’t forget to visit Pork Barrel BBQ on the Internet.
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