Doneness Temperature Chart
Look up the USDA safe minimum internal temperature for any protein and the BBQ probe-tender target, and check a thermometer reading against the safe minimum.
Check a thermometer reading
BBQ target: Breast 165°F; thighs are juicier pulled at 175-185°F
| Item | USDA safe min | BBQ target / notes |
|---|---|---|
| Chicken (whole or pieces) | 165°F | Breast 165°F; thighs are juicier pulled at 175-185°F |
| Turkey (whole) | 165°F | Breast 165°F; dark meat 175°F+ |
| Ground poultry | 165°F | 165°F |
| Item | USDA safe min | BBQ target / notes |
|---|---|---|
| Steaks, chops, roasts | 145°F +3m | Doneness by preference: rare ~125°F, medium ~135-145°F (still rest to satisfy safety) |
| Pork tenderloin / loin | 145°F +3m | 145°F then rest |
| Fresh ham | 145°F +3m | 145°F; reheat fully-cooked ham to 165°F |
| Item | USDA safe min | BBQ target / notes |
|---|---|---|
| Ground beef, pork, lamb, veal | 160°F | Burgers 160°F |
| Sausage (fresh, raw) | 160°F | 160°F |
| Item | USDA safe min | BBQ target / notes |
|---|---|---|
| Brisket | 145°F +3m | Probe-tender ~200-205°F (≈203°F), then rest 1+ hr |
| Pork shoulder / butt (pulled) | 145°F +3m | Probe-tender ~200-205°F, then rest |
| Pork spare / St. Louis ribs | 145°F +3m | Bend/toothpick test, ~195-203°F |
| Baby back ribs | 145°F +3m | Bend test, ~195-200°F |
| Beef short ribs / chuck | 145°F +3m | Probe-tender ~200-205°F |
| Item | USDA safe min | BBQ target / notes |
|---|---|---|
| Fish & shellfish | 145°F | 145°F or until opaque and flakes |
| Egg dishes | 160°F | 160°F |
| Item | USDA safe min | BBQ target / notes |
|---|---|---|
| Leftovers / reheated food | 165°F | 165°F |
| Hot-holding (keep above) | 140°F | Hold at 140°F+; danger zone is 40-140°F |
Safe minimum internal temperatures are from the USDA Food Safety and Inspection Service (FSIS). BBQ target temperatures are texture goals from common practice, not food-safety numbers. This is general information, not professional food-safety advice; always follow current USDA guidance and confirm the safe minimum with a thermometer before serving.
Frequently asked questions
What is the safe internal temperature for chicken?
All poultry, whole or ground, is safe at 165°F internal, measured in the thickest part away from bone (USDA FSIS).
What temperature is brisket done?
For tenderness, brisket is cooked to about 200-205°F internal, well above the 145°F safe minimum for beef. Pull it when a probe slides in with little resistance.
Do I need to rest meat after cooking?
USDA recommends a 3-minute rest for whole cuts of beef, pork, lamb, and veal at 145°F. Large BBQ cuts benefit from much longer rests.