BBQ Tool
Cooking Temperature Guide
Quick-reference internal temperatures by meat, cut, and doneness. Includes USDA safe temps and pitmaster pull temps.
Beef
Steak (ribeye, strip, filet)
Pull 5°F below target — carryover cooking
Rest 5-10 min under foil
Beef
Brisket (whole packer)
195-205°F for slicing, probe tender
Not about doneness — it's about collagen breakdown. Probe should slide in like butter.
Beef
Beef Short Ribs
200-210°F, probe tender
Similar to brisket — cook past safe temp for tenderness
Beef
Tri Tip
Pull at 125-130°F for medium rare
Best at medium rare. Slice thin against the grain.
Beef
Burger Patties
USDA recommends 160°F for ground beef — no pink
Beef
Prime Rib / Standing Rib Roast
Pull 10°F below target — large roasts carry over more
Rest 20-30 minutes before carving
Beef
Chuck Roast
195-205°F for pulling/shredding
Like brisket — low and slow past safe temp for tenderness
Pork
Pork Butt (pulled pork)
195-205°F, probe tender
Must cook well past 145°F to break down collagen. 203°F is the sweet spot.
Pork
Spare Ribs
195-203°F
Bend test: pick up with tongs, rack should bend and crack on surface
Pork
Baby Back Ribs
190-200°F
Cook faster than spares. Watch for over-rendering — they can dry out.
Pork
Pork Loin / Tenderloin
Pull at 140°F — carries over to 145°F
Very lean — overcooking dries it out fast. Pink is fine.
Pork
Pork Chops
Pull at 140°F
Brine beforehand for juicier results
Pork
Sausage (fresh)
Must be cooked through. No pink in fresh sausage.
Poultry
Whole Chicken
165°F in the thickest part of the thigh
Breast meat dries out above 165°F — spatchcock for even cooking
Poultry
Chicken Breast
Pull at 160°F — carries over to 165°F
Brine or pound to even thickness to avoid drying out
Poultry
Chicken Thighs / Legs
175-180°F for best texture
Dark meat benefits from higher temps — renders fat and collagen
Poultry
Whole Turkey
165°F in thigh, 160°F in breast
Breast cooks faster than thigh. Shield breast or spatchcock for even results.
Poultry
Turkey Breast
Pull at 157-160°F
Very lean — pull early and let carryover finish the job
Lamb
Lamb Chops / Rack
Pull 5°F below target
Best at medium rare to medium. Lamb fat sets quickly — serve hot.
Lamb
Leg of Lamb
Pull 10°F below target for large roasts
Varying thickness means a range of doneness — that's a feature, not a bug
Lamb
Lamb Shoulder
195-205°F for pulling
Like pork butt — low and slow, pull when probe tender
Fish
Salmon
Pull at 120-125°F for medium rare
Farm-raised is safe at lower temps. Wild-caught — cook to 145°F or freeze first.
Fish
Smoked Salmon (hot smoke)
145°F internal
Low smoker temp (180-225°F). Brine heavily before smoking.
Fish
Tuna Steak
Best seared rare to medium rare. Sushi-grade tuna can be served raw.
Fish
Shrimp
Cook until pink and opaque. Overcooking makes them rubbery.
Fish
White Fish (cod, halibut, bass)
135-140°F — flakes easily with a fork
Delicate — low heat and don't over-handle