Charts

Most briskets become sliceable and tender somewhere around 195–205°F, but brisket is not done by temperature alone. Use internal temperature to know what stage the cook is in, then finish by probe tenderness in the flat and point.

Chicken is considered safely cooked when the thickest part reaches 165°F. White meat is usually best near that safety target, while dark meat such as thighs, legs, and wings often tastes better when cooked higher for tenderness and bite-through skin.

Turkey is considered safe when the thickest part reaches 165°F. For a whole bird check both breast and thigh because they cook at different rates. Breast meat dries quickly; dark meat often benefits from higher temperatures for better texture.

Most fish is considered safely cooked at 145°F, but some species such as salmon and tuna are often intentionally cooked below that temperature for texture and preference.

Most small cuts need only a short rest, while large BBQ cuts and whole birds need more time before slicing. Use this chart to decide how long to rest steak, brisket, pork shoulder, ribs, chicken, turkey, burgers, and fish after cooking.

Pulled pork is usually ready to rest when pork shoulder reaches about 195–205°F and feels probe tender. Temperature tells you when to start checking, but the final test is whether the meat shreds easily with little resistance.

Ribs are usually done by tenderness, not by one exact internal temperature. Use the bend test, probe test, bone pullback, and twist test to judge doneness, then use temperature only as a supporting clue.

Use this safe meat temperature chart to check when beef, pork, lamb, chicken, turkey, fish, ground meat, leftovers, and casseroles are safe to serve. These are minimum internal temperatures; some BBQ cuts are cooked higher for tenderness, not because they need a higher safety minimum.

Salmon can be enjoyed across a range of textures, but 145°F is the standard public safety target for fully cooked fish. Use an instant-read thermometer in the thickest part of the fillet; lower temperatures are texture preferences for experienced cooks using properly handled fish.

Seafood absorbs smoke quickly, so milder woods usually produce the best flavor.

Shrimp cook fast, so the best doneness check is a combination of temperature, opacity, firmness, and shape. Cook shrimp until the flesh is pearly or white, opaque, and firm; if using a thermometer, check the thickest part and avoid pushing shrimp far past done.

Use this smoker temperature chart to choose a practical pit temperature for brisket, pork butt, ribs, chicken, turkey, fish, burgers, and steak. These are smoker or grill chamber temperatures, not internal meat doneness temperatures.

Use this smoking wood chart to match wood flavor to the meat you are cooking. Mild fruit woods are safest for chicken, turkey, pork, and fish. Medium woods like oak and pecan work with almost anything. Strong woods like mesquite and heavy hickory are best used carefully, especially on long cooks.

Use this steak doneness chart to check rare, medium-rare, medium, medium-well, and well-done steak temperatures. Remove steak a few degrees before the final target and allow carryover cooking to finish the center during a short rest.