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:
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.
January 11, 2025