Hey everyone,
This happens everytime I go to smoke something but I forget the internal temps. for poultry, boston butts, etc. and I end up doing a lengthy search each time.
Is there anyway someone could post a reply to this thread and post the internal temps needed for chicken breasts, chicken thighs, Boston Butt, salmon, beef brisket, etc. so that I can have it all in one place and can print it?
I think this would also help out the newbies as well.
THANKS THANKS THANKS THANKS THANKS THANKS THANKS THANKS THANKS THANKS THANKS THANKS
You will get a wide variety of answers, since many of us use different internal temperatures for foods. My internal temperatures don't always agree with many who post here. So to stay out of trouble :) I'll let others answer.
That may be something that can be added on the recipe site. After I review the replies, and do some research I will draw up a chart for the recipe site.
Well, I will set the ball rolling by posting some recommended (by Food Safety agencies) internal temperatures when slow cooking that I used in the "Food Poisoning" articles I wrote over on the recipe site.
However, most of the Food Safety agencies seem to err on the side of caution and I am sure others will chip in with their recommendations, be they higher or lower for whatever reason.
As I said, just to get the ball rolling:
The recommended internal temperatures to slow cook various types of meat and fish are:
Poultry breast:............170F(77C)
Whole poultry and thighs:..180F (82C)
Ground chicken:............165F (71C)
Beef, veal and lamb:.......145 (63C) to 170F (77C)
Pork and ground beef:......160F (71C)
Seafood:...................145F (63C)
Ground fish:...............155F (68C)
Stuffed fish:..............165F (74C)
I think this would be a good idea Habs. One of the thermometers that I have is from Bradley which has settings for different types of meats to different doneness. A good basic for anyone new to cooking meats, but as you know fine tuning things like butts for tendernes and moisture content will vary depending on a number of factors including fat content, cooking temperatures, time in the stall stage, etc.
The FDA is very conservative in all their posted temperatures, but about 2 years ago they did lower the recommended temperatures of chicken, duck, and turkey to 165°F for whole poultry, breast, legs, thighs and wings. They also lowered the internal temperature of the stuffing in stuffed poultry to 165°F. But looking at their site, it depend on why web page comes up, because several pages still have the old temperatures.