BBQ Temperatures and Doneness
In barbecue, two temperatures matter: the air in the smoker and the inside of the meat. This page lists the safe minimum internal temperatures published by the USDA Food Safety and Inspection Service (FSIS), how to measure them, and how "safe" differs from "done" for barbecue cuts.
USDA safe minimum internal temperatures
According to the FSIS Safe Minimum Internal Temperature Chart, cook food to these minimum internal temperatures, measured with a food thermometer, before removing it from the heat source:
| Food | Safe minimum internal temperature |
|---|---|
| Beef, pork, veal and lamb steaks, chops and roasts | 145 °F (62.8 °C), then rest at least 3 minutes |
| Ground meats (beef, pork, lamb, veal) | 160 °F (71.1 °C) |
| Ground poultry | 165 °F |
| All poultry (breasts, whole bird, legs, thighs, wings, giblets, stuffing) | 165 °F (73.9 °C) |
| Ham, fresh or smoked (uncooked) | 145 °F (62.8 °C), then rest at least 3 minutes |
| Fully cooked ham, to reheat | 140 °F (60 °C) if packaged in a USDA-inspected plant; 165 °F (73.9 °C) for all others |
| Fish and shellfish | 145 °F (62.8 °C) |
| Leftovers and casseroles | 165 °F (73.9 °C) |
FSIS notes that, for reasons of personal preference, consumers may choose to cook food to higher temperatures.
Smoker temperature
FSIS advises using a thermometer to monitor the air temperature in the smoker or grill so that the heat stays between 225 and 300 °F throughout cooking. Built-in lid thermometers can read differently from the temperature at the grate where the meat sits, so a separate probe at grate level is useful.
Safe vs. done for barbecue
For barbecue cuts, "safe" and "done" are different. A brisket or pork shoulder reaches the FSIS safe minimum of 145 °F (plus rest) long before it is tender. Those cuts contain a lot of connective tissue, which needs much more time and heat to soften. Pitmasters therefore cook them well beyond the safe minimum and judge doneness by tenderness:
- Brisket: probe tender, meaning a probe slides into the thickest part of the flat with almost no resistance. See brisket guide.
- Pork shoulder: very tender; the bone wiggles and pulls out clean. See pulled pork guide.
- Ribs: the meat pulls back from the bone ends and the rack bends easily.
- Tenderloin: a tender cut that needs no long cook; many cooks remove it near the safe minimum. See tenderloin.
- Poultry: 165 °F throughout, per FSIS.
- Sausage made from raw ground meat: 160 °F, or 165 °F if it contains poultry.
Using a food thermometer
- Insert the probe into the thickest part of the meat, away from bone, fat and gristle.
- Check more than one spot in large cuts and whole animals.
- FSIS describes using an oven-safe (leave-in) thermometer during smoking and an instant-read thermometer after the meat comes off.
- Check your thermometer's accuracy periodically following the manufacturer's directions.
- Clean the probe between uses, especially after it has been in raw meat.
The Danger Zone
FSIS calls the range between 40 and 140 °F the "Danger Zone," because bacteria grow most rapidly there, doubling in as little as 20 minutes. For barbecue, that means:
- Thaw meat completely, in the refrigerator, before smoking. Frozen meat thaws too slowly in a low-temperature smoker.
- Keep raw meat at 40 °F or below until it goes on.
- Do not partly cook meat ahead and finish it later; FSIS says partial cooking is fine only if the food goes immediately to the hot smoker.
- Keep cooked meat at 140 °F or above if you are holding it before serving.
- Do not leave food out for more than 2 hours, or 1 hour above 90 °F.
Resting
For steaks, chops and roasts, the FSIS minimum includes a rest of at least three minutes after the meat comes off the heat. For barbecue, longer rests are common for quality reasons: they let juices settle in briskets and shoulders. Keep resting meat covered, and hold it at 140 °F or above if the rest is long.
Chilling and reheating
- Refrigerate smoked meat within 2 hours of removing it from the smoker, cut into smaller portions, in shallow containers.
- Use it within 4 days, or freeze it. FSIS notes frozen leftovers keep best quality for 3 to 4 months.
- Reheat leftovers to 165 °F. Bring sauces and gravies to a rolling boil.
Quick reference
| What | Temperature (FSIS) |
|---|---|
| Smoker air | 225 to 300 °F |
| Refrigerator / cold holding | 40 °F or below |
| Hot holding | 140 °F or above |
| Danger Zone | 40 to 140 °F |
| Reheating leftovers | 165 °F |
Related: thermometers and gear, FAQ, glossary.
FSIS Meat and Poultry Hotline
For questions about safely handling and cooking meat, poultry and egg products, the USDA Meat and Poultry Hotline is available toll-free at 1-888-674-6854 (1-888-MPHOTLINE).
Sources
- USDA FSIS: Safe Minimum Internal Temperature Chart
- USDA FSIS: Smoking Meat and Poultry
- USDA FSIS: Danger Zone (40 °F - 140 °F)
- USDA FSIS: Leftovers and Food Safety
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