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COOKING TEMPS QUICK REFERENCE:
BEEF STEAKS : Rare 52C 125F  Med Rare 57°C/135F  Med 63C 145F  Med Well Done:  66C 150F   Well Done 66-68°C/154F   
BEEF BRISKET 96°C205F must be jelly like when fork probing, wrap in Pink Butcher Paper at 74C/165F. 
BEEF RIBS: 92C/198F
CHICKEN: 75°C/165F
FISH: Med 63°C /145F   
LAMB:  Med 60-66/151F    Well Done 71°C/160F
PORK:  Med 71°C/160F  Well Done 77°C/171F.  
PORK RIBS:  95C/203F 
PULLED PORK: 94°C/201F 
SAUSAGES SNAGS: 71°C /160F   
VENISON: 55C/131F - 63C/140F 
 
KANGAROO: Med Rare 57°C/135°F   Med 65C/149F

BBQ SMOKING MEAT COOKING TEMPERATURES ANALYSIS

A Customer who is a Meat Scientist, suggests the optimum Temp for meats with connective tissue like Pork or Briskets, is 90 Celsius. The connective tissues start breaking down in the 70C-80C (158F-176F) range, from 90C (194F) the meats pull apart easily.
Customer Mountain Mick, says that 95c is best for Blade Roast pumped with marinade, at this temp the meat falls apart. 

Meats suffer a TEMPERATURE STALL in the 60-70C range and takes several hours to break through it, this is the period where evaporative cooling takes place, the meat's secreting juices effectively cool it. You can speed up the STALL by taking the meat out and wrapping it in PINK BUTCHER PAPER, you can add extra Rub or BBQ sauce at this time, then return it to the Smoker.  

INJECT
WITH MOIST OR MOIST MEAT BOMB FOR SOFT SUCCULENT TENDER JUICY MEATS
, even dry lean Game Meats like Venison, Kangaroo, and Wallaby become soft and tender!                     


For more detailed info, refer: Science of Slow Cooking