The secret to barbecuing is always low temperature and slow cooking, but Grilling where the meat often comes in contact with the fire is much faster. Cooking barbecue until it is done just right need not be a puzzle if you use a meat thermometer.
Key Cooking and Smoking temperatures
103°F Proteins begin to set or denature
137.5°F Trichinosis bacteria is killed
155°F Federal requirement for cooking pork
155°F All meats
160°F All proteins are coagulated
165°F Federal requirement for cooking all poultry
Tips and Tricks: Barbecue
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