Master your grill game with this all-in-one BBQ temperature chart. Learn the ideal internal temperatures for beef, pork, poultry, lamb, fish, and more to achieve juicy, flavorful, and safe results every time.
The One Tool Every Pitmaster Needs: Knowledge
Great BBQ isn’t just about smoke rings or rubs — it’s about hitting the perfect temperature at the perfect time. Whether you’re grilling, smoking, or roasting, knowing your internal meat temps is the real secret to success. Undercook, and you risk unsafe food. Overcook, and you’re chewing on leather. This guide has your back.
BBQ Beginner’s Internal Temperature Chart
| Meat Type | Cut/Item | Target Temp (°F) | Notes |
| Beef | Ground Beef | 160 | Always cook ground meats thoroughly |
| Steaks (Medium-Rare) | 130–135 | Remove at 125°F, rest 5–10 mins | |
| Brisket (Smoked) | 195–205 | Tender when probe slides in easily | |
| Pork | Chops/Tenderloin | 145 | USDA safe with 3 min rest |
| Pulled Pork (Shoulder) | 200–205 | Ideal for shredding | |
| Poultry | Chicken/Turkey (Whole) | 165 | Test at thickest part of thigh |
| Chicken Breast | 160–165 | Juicy at 160°F, rest to 165°F | |
| Ground Poultry | 165 | Cook through completely | |
| Lamb | Chops/Rack (Medium) | 135 | Rest before slicing |
| Ground Lamb | 160 | Same as ground beef | |
| Fish | Fillets | 125–130 | Flesh opaque, flakes easily |
| Tuna/Salmon (Rare-Med) | 115–125 | Sear outside, keep center tender | |
| Sausage | Fresh or Smoked Links | 160–165 | Don’t rely on color — use a probe |
Why Internal Temp > Cooking Time
Forget the old-school “cook it for 10 minutes per inch” advice. Different cuts, fat content, and even ambient temperature can throw that off. Internal temp is the only consistent measure of doneness.
Use an instant-read thermometer or a wireless meat probe to track your temps in real-time. Bonus: it helps avoid overcooking while you’re distracted by cold beer and hot conversation.
Tips to Hit the Sweet Spot Every Time
- Let It Rest: Meat continues to cook after you pull it. Resting allows juices to redistribute, and temps to stabilize.
- Probe in the Thickest Part: Don’t test near bones or edges.
- Don’t Guess — Check: Even pros use thermometers. Don’t wing it.
- Keep a Chart Handy: Print this guide and keep it near your grill for quick reference.
Final Thoughts
If you want to step up your BBQ game, stop guessing and start checking temps. This chart gives you a clear roadmap to juicy steaks, fall-apart ribs, and poultry that’s safe and succulent. Whether you’re a beginner or backyard legend in the making, temperature is your best friend at the pit.
