6 animals. 42 primal regions. 94 cuts.
Everything on this site, in the app and in the field guide renders from one set of records. Every safety number cites USDA FSIS with the date we read it. Every tenderness number is labelled craft. Start anywhere.
Beef
9 regions. USDA 145 F + 3 min rest.
Chuck, Rib, Short loin, Sirloin, Brisket, Plate, Flank, Round, Shank.
Pork
7 regions. USDA 145 F + 3 min rest.
Butt (Boston butt), Loin, Ham (leg), Picnic shoulder, Spareribs, Belly, Hock.
Lamb
7 regions. USDA 145 F + 3 min rest.
Shoulder, Rack, Loin, Leg, Breast, Flank, Shank.
Goat
7 regions. USDA 145 F + 3 min rest.
Shoulder, Rack, Loin, Leg, Breast, Flank, Shank.
Chicken
6 regions. USDA 165 F.
Breast, Wing, Thigh, Drumstick, Back, Tail.
Salmon
6 regions. USDA 145 F.
Collar, Top loin (back), Center cut, Belly, Tail, Second cut (tail meat).
The three numbers
| Animal | USDA minimum | Tenderness targets (craft) | Page |
|---|---|---|---|
| Beef | 145 F + 3 min rest | 200 to 205 F probe tender; 195 to 205 F probe tender | Beef temps |
| Pork | 145 F + 3 min rest | 195 to 205 F bone slip; 190 to 203 F bend test; 190 to 200 F fork tender | Pork temps |
| Lamb | 145 F + 3 min rest | 195 to 205 F probe tender | Lamb temps |
| Goat | 145 F + 3 min rest | 195 to 205 F probe tender | Goat temps |
| Chicken | 165 F | None. Cook to the minimum or your doneness. | Chicken temps |
| Salmon | 145 F | None. Cook to the minimum or your doneness. | Salmon temps |
The full temperature chart has all eight USDA rows, the handling rules and every doneness scale.
Eight smoke woods
| Wood | Strength | Best with | Go easy with |
|---|---|---|---|
| Oak | medium | beef, lamb, goat, pork | delicate fish (use alder instead) |
| Hickory | strong | pork, beef | salmon, chicken breast |
| Mesquite | strong | beef, goat | long low-and-slow cooks, poultry, fish |
| Pecan | medium | pork, chicken, beef, lamb | Nothing in particular |
| Apple | mild | pork, chicken, salmon | heavy beef cuts where it disappears |
| Cherry | mild | pork, chicken, beef, salmon | Nothing in particular |
| Maple | mild | pork, chicken | Nothing in particular |
| Alder | mild | salmon, chicken | heavy beef; it is too light to register |
The stall
The stall is the plateau around 150 to 170 F where a large cut's internal temperature stops climbing for hours. The accepted explanation is evaporative cooling from the meat surface balancing the heat from the pit. Wrapping (the Texas crutch) stops the evaporation; waiting keeps the bark firmer.
Two thermometers
Smoke with two thermometers: one for the air in the smoker, one for the food. Keep the smoker air between 225 and 300 F throughout the cook. Use a food thermometer to decide when the meat is done, never the clock.
The library helps once. The log helps every time.
Pit Master Log records the cut, the wood, the wrap, the final temp and the result, so the next cook starts from what worked.