Internal Temperature Chart for Smoking
Temperature targets for every cut on this site. Always pull at internal temperature, not by clock.
| Meat | Cut | Pull at internal | Wrap at internal | Rest |
|---|---|---|---|---|
| Brisket | Flat | 203°F | 165°F | 60 min |
| Brisket | Point | 205°F | 165°F | 45 min |
| Brisket | Whole Packer | 203°F | 165°F | 60 min |
| Pork | Shoulder Bone-In | 203°F | 165°F | 30 min |
| Pork | Shoulder Boneless | 203°F | 165°F | 30 min |
| Pork | Baby Back Ribs | 195°F | 165°F | 15 min |
| Pork | Spare Ribs | 200°F | 170°F | 15 min |
| Pork | St Louis Ribs | 200°F | 170°F | 15 min |
| Pork | Belly | 200°F | 170°F | 15 min |
| Beef | Chuck Roast | 205°F | 165°F | 30 min |
| Beef | Short Ribs | 203°F | 170°F | 30 min |
| Beef | Tri-Tip | 130°F | Do not wrap | 15 min |
| Beef | Picanha | 130°F | Do not wrap | 10 min |
| Chicken | Whole Bird | 165°F | Do not wrap | 15 min |
| Chicken | Thighs | 175°F | Do not wrap | 5 min |
| Chicken | Wings | 175°F | Do not wrap | 5 min |
| Turkey | Whole Bird | 165°F | Do not wrap | 30 min |
| Turkey | Breast | 165°F | Do not wrap | 20 min |
| Lamb | Leg | 145°F | Do not wrap | 20 min |
| Lamb | Shoulder | 200°F | 165°F | 30 min |
| Sausage | Links | 160°F | Do not wrap | 5 min |
| Salmon | Fillet | 145°F | Do not wrap | 5 min |
USDA minimum safe internal temperatures (for reference)
| Food | Minimum safe internal |
|---|---|
| Whole poultry, poultry parts | 165°F |
| Ground meats (beef, pork, lamb) | 160°F |
| Beef, pork, lamb steaks/roasts | 145°F + 3-min rest |
| Fish | 145°F |
Pull temperatures above for whole-muscle BBQ cuts (brisket, pork shoulder, etc.) reflect collagen-breakdown norms used by mainstream pitmasters and exceed the USDA minimums. They are not medical or food-safety guidance.
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