Got my thermapen! So what temps for meats = particular doneness. Is there a chart of meat temps?

You didn't get a chart with the thermapen?  Check the box there should be one

Edit: I may have got the temp chart with the thermapop, but the thermapen has a chart in the instruction manual I believe

http://amazingribs.com/tips_and_technique/meat_temperature_guide.html

DMW said:

http://amazingribs.com/tips_and_technique/meat_temperature_guide.html

This has all you could need!

I need to print out a mini cheat sheet and tape it to the back of the thermapen for reference. 

BIll-W221 said:

in both of these charts it has pork being done at 165 but the majority of posts I have read say 195 to 205 for butt or shoulder. I'm sure there is a good reason why ???

Thanks in advance.

With the butt/shoulder cooks you're trying to overlook them, so tons of the fat and collagen within the meat breaks down.  If you cook pork chops or tenderloin to that temp you will have something less appetizing than shoe leather.

I'd also note that if they're saying 165 for other cuts of pork they're outdated charts and you'll be eating pork that will not be so great.  The ISDA even reduced their recommendation to 145 for pork, and on my chop I usually pull around 138-140.  My wife gets a little iffy with pork that is still a touch pink, so hers, and bigger cuts that we're sharing, I do take to 145.