*For maximum food safety, the U.S. Department of Agriculture recommends 165° F for all poultry; 160° F for ground beef, lamb, and pork; and 145° F, with a 3-minute resting period, for all other types of beef, lamb, and pork.
Temperature Guide for Meats
There are a lot of different schools of thought on the perfect meat temperature for different cuts of beef. From Rare to Well done, beef can be Other cuts of meat, don’t have that same flexibility, so making sure you cook it to a safe temperature is key.
Smoked Meat Temperature Guide
Brisket – Target Range of 185 (slices) to 205 (pulled) degrees. Cook time of around 1.5 hours per pound.
Pork Butt – Target Range of 185 (slices) to 205 (pulled) degrees. Cook time of around 1.5 hours per pound.
Whole Chicken – Must reach 165 degrees. Will take 3 to 5 hours.
Whole Turkey – Must reach 165 degrees. Will take 30 minutes per pound.
Spare Ribs – Target temperature of 175 degrees. Often cooked using the 3-2-1 Method.
Baby Back Ribs – Target temperature of 175 degrees. Often cooked using a 2-2-1 Method.
Ham – Target temperature of 140 degrees. Will take 20 minutes per pound.
* Target time is cooking at 225 degrees.
