Expert BBQ & live-fire cooking assistant
Sources & methodology
Last verified: 2026-06-17
How this works
This knowledge base combines established BBQ technique consensus (cross-referenced against multiple independent technical sources) with official food safety guidance (USDA FSIS). Yield percentages and exact timing are inherently variable across individual cuts of meat and should be treated as planning estimates, not guarantees — the system should always combine temperature targets with probe-tenderness language rather than time/temp alone. This file should be reviewed and re-verified periodically, especially the USDA section, since official guidance can be updated.
Verified claims
Safe minimum internal temperature: beef/pork/lamb/veal whole cuts = 145F (63C)
highSafe minimum internal temperature: ground beef/pork/lamb/veal = 160F (71C)
highSafe minimum internal temperature: poultry = 165F (74C)
highDanger zone for bacterial growth: 40F-140F (4C-60C), cooked food should not sit longer than 2 hours in this range
highBrisket target internal temperature for doneness: 195-205F (90-96C), with 203F as a common sweet spot — probe tenderness matters more than the exact number
highPork shoulder/Boston butt target internal temperature for pulled texture: 195-205F (90-96C); USDA safe minimum is 145F but texture requires going much higher
highPulled pork moisture/weight loss during cook typically 35-50% of raw weight (i.e. yield approximately 50-65%)
mediumKnown limits & estimates
These areas of the knowledge base rely on estimates or consensus rather than primary sources. They are documented here as declared limitations, not hidden gaps.
Yield percentages for all cuts
These are reasonable technical estimates based on general butchery and cooking-loss consensus, not independently verified per individual cut against a primary source. Real yield varies meaningfully by: trim level at purchase, individual animal fat content, cook method, and how aggressively bark/crust is left on vs trimmed. Recommend treating raw_kg suggestions in the planner output as a starting point, with an explicit note encouraging a 10-15% buffer for events with guests.
Cook time estimates
Time per pound/kg figures are directionally correct and widely cited, but BBQ has very high natural variance (equipment, weather, individual cut, altitude). The system should always communicate times as ranges, never as fixed promises, and should anchor doneness decisions to internal temperature + probe test rather than clock time.
Regional style details
Regional BBQ style descriptions (Texas, Kansas City, Memphis, Carolina, Alabama) are well-established culinary history with broad consensus, low risk of being wrong in any way that matters for product use.
Refresh cadence
food safety section
Check annually against USDA FSIS — government guidance can change and this is the highest-stakes category in the KB.
cuts and techniques
Stable consensus, low priority for refresh — review every 12-18 months or if a major contradicting source emerges.
regional styles and culture
Very stable, refresh only if expanding content.