Meat Internal Temperature Guide
Pull temperatures and carryover cook times for beef, pork, poultry, and fish.
Pull temp130°F (54°C)
Final after rest140°F (60°C)
Rest time10 min
关于此工具
Pick the protein and the target doneness to get the pull temperature, carryover-corrected final temperature, and recommended rest time. Covers the r/BBQ, r/Smoking, and r/Cooking 'when do I pull the brisket / is my chicken done' questions.
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