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For the meat to 'pull' properly, it must reach an internal temperature of 195 to 205°F (90.5 to 96°C); [1] the smoker temperature can be around 275°F (135°C). Cooking time is many hours, often more than 12 hours (though much shorter with electric pressure cookers, typically from 60 to 90 minutes).
A meat thermometer or cooking thermometer is a thermometer used to measure the internal temperature of meat, especially roasts and steaks, and other cooked foods. The degree of "doneness" of meat or bread correlates closely with the internal temperature, so that a thermometer reading indicates when it is cooked as desired.
* Normal human body temperature is 36.8 °C ±0.7 °C, or 98.2 °F ±1.3 °F. The commonly given value 98.6 °F is simply the exact conversion of the nineteenth-century German standard of 37 °C. Since it does not list an acceptable range, it could therefore be said to have excess (invalid) precision.
When converting a temperature interval between the Fahrenheit and Celsius scales, only the ratio is used, without any constant (in this case, the interval has the same numeric value in kelvins as in degrees Celsius): f °F to c °C or k K: c = k = f / 1.8 c °C or k K to f °F: f = c × 1.8 = k × 1.8
Temperature; system unit code (alternative) symbol notes conversion to kelvin combinations SI: kelvin: K K [K] K °C (K C) K °C °R (K C R) K °C °F (K C F) K °R ...
In 2006, the U.S. Department of Agriculture lowered the safe internal cooking temperature for the whole turkey — breast, legs, thighs, and wings — and all other poultry.
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Searing raises the meat's surface temperature to 150 °C (302 °F), yielding browning via the caramelization of sugars and the Maillard reaction of amino acids. If raised to a high enough temperature, meat blackens from burning .