BBQ Temperature Guide: When Is It Done?
Master internal temperatures for perfect doneness. Complete charts and techniques for brisket, pork, ribs, chicken, and more.
Why Temperature Matters More Than Time
In BBQ, internal temperature is the ultimate judge of doneness. Two identical briskets can take vastly different times to cook depending on factors like: • Actual smoker temperature variations • Meat density and moisture content • Fat distribution and marbling • Weather conditions (wind, humidity, outside temp) • Individual smoker characteristics **The Golden Rule:** Cook to temperature, not time. A properly cooked piece of meat at the right internal temperature will always be better than one that "finished" early but isn't actually done.
Essential Thermometer Types
**Instant-Read Thermometers:** • Best for: Quick checks, multiple pieces • Accuracy: Usually ±1-2°F • Speed: 2-10 second readings • Tip: Don't leave in smoker, heat will damage it **Probe Thermometers (Wired)** • Best for: Long cooks, continuous monitoring • Features: High-temperature cables, remote displays • Advantage: Monitor without opening smoker • Popular brands: ThermoWorks, Weber, Maverick **Wireless Probe Thermometers** • Best for: Overnight cooks, multiple probes • Features: Smartphone apps, alerts, multiple meat monitoring • Range: Usually 100-300 feet • Investment: Worth it for serious BBQ enthusiasts
Thermometer Accuracy
Test your thermometer accuracy in ice water (should read 32°F) and boiling water (212°F at sea level). If it's off by more than 2°F consistently, factor that into your readings or replace it.
Beef Temperature Guide
**Brisket:** • Target: 200-205°F in thickest part of flat • Probe test: Should slide in like butter • Note: Some briskets are done at 195°F, others need 210°F • Rest: Minimum 1 hour, preferably 2-4 hours **Beef Ribs (Short Ribs):** • Target: 200-205°F • Test: Bone should wiggle loose • Time: Usually 6-8 hours at 250°F • Rest: 30-60 minutes **Tri-Tip:** • Medium-rare: 130-135°F • Medium: 135-145°F • Note: This cut is best not overcooked • Rest: 10-15 minutes **Chuck Roast (Poor Man's Brisket):** • Target: 200-205°F • Test: Fork tender, pulls apart easily • Time: Usually 8-10 hours • Rest: 1-2 hours
Pork Temperature Guide
**Pork Shoulder/Boston Butt:** • Target: 195-205°F • Test: Bone slides out easily, meat pulls apart • Sweet spot: Most tender around 203°F • Rest: 1-4 hours (can hold longer) **Pork Ribs (Spare/St. Louis):** • Target: 195-203°F • Tests: Bend test (crack when bent 90°), toothpick test • Note: Competition ribs often pulled earlier (190°F) • Rest: 30 minutes **Baby Back Ribs:** • Target: 190-200°F • Note: Leaner, cook to lower temp than spare ribs • Test: Meat pulls back from bones ¼ inch • Rest: 15-30 minutes **Pork Tenderloin:** • Target: 145°F (USDA safe) • Note: Can be slightly pink at this temperature • Rest: 10 minutes • Speed: Cooks quickly, watch carefully
Poultry Temperature Guide
**Whole Chicken:** • Breast: 165°F • Thigh: 175-180°F (dark meat benefits from higher temp) • Tip: Probe thigh near bone for most accurate reading • Rest: 10-15 minutes **Chicken Thighs (Bone-in):** • Target: 175-180°F • Why higher: Breaks down more collagen, more tender • Test: Juices run clear, no pink near bone • Time: Usually 1.5-2 hours at 275°F **Turkey (Whole):** • Breast: 165°F • Thigh: 175°F • Tip: Use multiple probes for large birds • Spatchcock option: Cooks more evenly **Chicken Wings:** • Target: 175-180°F • Crispy skin: Finish at higher heat (350°F+) • Time: 1-1.5 hours total • Test: Drumette bone twists easily
Carryover Cooking
Remember carryover cooking! Large cuts like brisket and pork shoulder can rise 5-10°F after removing from heat. For smaller cuts, pull them 3-5°F before target temperature.
Food Safety Temperatures
**USDA Minimum Safe Temperatures:** • Beef/Pork/Lamb: 145°F + 3 min rest • Ground meats: 160°F • Poultry (all parts): 165°F • Fish: 145°F **BBQ Reality:** • We cook most BBQ well above minimums for tenderness • Brisket at 203°F is much safer than 145°F minimum • Long, slow cooking eliminates pathogens effectively • When in doubt, use a thermometer **Danger Zone:** • 40-140°F is where bacteria multiply rapidly • Don't leave meat in this range for more than 2 hours • Hot holding should be above 140°F • Reheat leftovers to 165°F