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Many of the best pit-masters can tell when the meat on their smoker is done just by sight and touch.  For those of us that don’t have BBQ ESP we have to rely on a meat thermometer.  When cooking a pork shoulder, brisket or chicken a meat thermometer is an essential tool for the backyard griller.

Here’s the recommended Minimum Internal Cooking Temperatures for various meats:
  • Fresh ground beef, veal, lamb, and pork 160 degrees F
  • Beef, veal, and lamb – roasts, steaks, and chops
    • Medium rare 145 degrees F
    • Medium 160 degrees F
    • Well done 170 degrees F
  • Fresh pork – roasts, steaks, and chops
    • Medium 160 degrees F
    • Well done 170 degrees F
  • Ham
    • Cook before eating 160 degrees F
    • Fully cooked, to reheat 140 degrees F
  • Poultry
    • Ground Chicken or Turkey 165 degrees F
    • Whole Chicken or Turkey 180 degrees F
    • Chicken or Turkey breasts and  roasts 170 degrees F
    • Chicken or Turkey thighs and wings Cook until juices run clear.
    • Stuffing (cooked alone or in bird) 165 degrees F
    • Egg dishes, casseroles 160 degrees F
    • Leftovers 165 degrees F

Information courtesy the U. S. Department of Agriculture Food Safety and Inspection Service