BBQ Meat & Fish Temperature Chart
By - BBQBoSSMAN
Cook Like a Pro with a BBQ Thermometer
Using a BBQ meat thermometer is crucial for achieving consistent, safe, and delicious results when grilling or smoking. Here's a temperature chart listing the proper temperatures for a perfectly cooked meal:
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Meat Type | Doneness | Target Internal Temp | Notes |
Beef Steak / Roast | Rare | 120–125°F (49–52°C) | Cool red center |
Medium Rare | 130–135°F (54–57°C) | Warm red center (BBQ favorite!) | |
Medium | 140–145°F (60–63°C) | Warm pink center | |
Medium Well | 150–155°F (65–68°C) | Slightly pink center | |
Well Done | 160°F+ (71°C+) | Little or no pink | |
Beef Brisket | Tender | 195–205°F (90–96°C) | Probe tender; rest before slicing |
Burgers (Ground Beef) | Safe | 160°F (71°C) | USDA recommended safe temp |
Pork (Chops, Roasts) | Juicy & Safe | 145°F (63°C) | Rest 3 min; slightly pink is OK |
Pork Shoulder (Pulled Pork) | Shreddable | 195–205°F (90–96°C) | For pulling; low & slow BBQ |
Ribs (Pork/Beef) | Tender | 190–205°F (88–96°C) | “Bend test” for doneness |
Chicken (Whole, Breast) | Safe | 165°F (74°C) | Always fully cooked, no pink |
Chicken Thighs/Legs | Best Texture | 175–185°F (79–85°C) | Juicier, breaks down connective tissue |
Turkey (Whole) | Safe | 165°F (74°C) | Measure in thickest part of breast |
Fish (General) | Safe | 125–140°F (52–60°C) | Depends on preference and type of fish |
Salmon | Medium | 125°F (52°C) | Flaky but moist |
Lamb (Chops, Roast) | Medium Rare | 135°F (57°C) | Preferred for flavor |
Medium | 140–145°F (60–63°C) | More done, still juicy |
Click here to download the Meat and Fish Temperature Chart:
In Summary:
In summary, to achieve the perfectly cooked meat, a BBQ meat thermometer is an indispensable tool for any serious griller or smoker. It ensures food safety, helps you achieve perfect doneness, and enhances your overall cooking experience.