🌡️ Internal Temperatures

Whole cuts only. Never ground beef.

Most pit masters' preferred target.

USDA minimum for whole cuts. Slightly pink center.

The number matters less — probe test: it should slide in like butter.

Same criterion as brisket: probe tender before the number.

Depends on preference. Final sear over live coals after the reverse.

USDA mandatory for ground meat — no exceptions.

USDA minimum since 2011. Slightly pink is safe and preferred over well done.

Probe tender is the main criterion, not the number.

Bend test: the rack should flex and crack slightly. 5-6mm exposed bone.

Cook faster than spare ribs. Same bend test.

Cubed, glazed, returned to the fire to caramelize.

The casing should snap. Never poke during cooking.

Same as beef burger: no exceptions for ground meat.

USDA minimum. No pink anywhere. Use a thermometer.

74°C is the safe minimum but thigh is better at 79-82°C: softer, less rubbery.

Crispy skin requires high temperature (190-220°C air) in the last step.

Measure at the thickest part of the breast, away from the bone.

The slowest cooking point. Use this as the reference for whole chicken.

Brine 12-24h first. Breast dries out quickly: don't exceed 74°C.

Like chicken, the thigh handles higher temps and improves accordingly.

The ideal target for lamb chops.

Same standard as beef and pork for whole cuts.

Probe tender like pork shoulder. Melted collagen = meat pulls apart.

Lean cuts: dry out quickly. Monitor carefully.

More forgiving than the loin thanks to higher collagen content.

In this range collagen is dissolved but the meat isn't overcooked. Use delicate woods: apple, alder.