how to know meat is cook
· Know the meat you are cooking (poultry, beef, pork), the cut (brisket, ribs, breast, etc.), thickness, and size.
· The temperature of your barbecue should be kept constant for the best results. Don’t open the lid just to look, open it when you have a reason, such as adding coals, checking temperature, rotating food.
· When slow cooking your foods, a "smoke ring" will develop as your meat is being cooked. This smoke ring is commonly red in color and may be anywhere from 1/8 inch to perhaps ½ inch or more.
· using instant read thermometers to tell when your food is cooked. You can position the probe in the food that is being cooked. Connect it to the digital thermometer unit (which sits outside the barbecue). Close the lid and monitor the internal temperature of the food without opening the lid. Remember to insert the probe of your thermometer into the thickest part of the meat, staying away from bone since bone gets hotter than the actual meatFood | Doneness | Internal Temp. (Fahrenheit) |
BBQ Beef Brisket | Done | 210 |
Beef Steaks | RareMedium-Rare | 120-130 |
Medium | 135 | |
Medium-well | 150 | |
Beef Roasts | Rare Medium-Rare | 115-125 |
Medium | 130 | |
Medium well | 140 |
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