Reference
Internal temperature chart
Pull temperatures and
safe minimums for the cuts American cooks actually grill. USDA minimums are
listed for safety; the "we pull at" column reflects carryover cooking and is
for quality, not safety.
Beef
| Cut | USDA minimum | We pull at | Notes |
|---|
| Steak, medium rare | 145°F + 3 min rest | 125–130°F | Rests up to 135°F |
| Steak, medium | 145°F + 3 min rest | 135–140°F | Rests to ~145°F |
| Brisket, packer | 145°F + 3 min rest | 200–208°F | Probe-tender beats numbers |
| Beef short ribs | 145°F + 3 min rest | 200–205°F | 1.5–2 hrs per lb |
| Burgers, ground beef | 160°F | 160°F | Ground meat: no exceptions |
Pork
| Cut | USDA minimum | We pull at | Notes |
|---|
| Pork loin / chops | 145°F + 3 min rest | 140–145°F | Modern pork is lean; do not overcook |
| Pork shoulder / butt | 145°F + 3 min rest | 200–205°F | Needs collagen breakdown |
| Baby back ribs | 145°F + 3 min rest | 195–203°F | Bend test is reliable too |
| Spare ribs | 145°F + 3 min rest | 195–203°F | Longer cook than baby backs |
| Ground pork | 160°F | 160°F | No exceptions |
Poultry
| Cut | USDA minimum | We pull at | Notes |
|---|
| Chicken breast | 165°F | 160°F | Rests up to 165°F |
| Chicken thigh / leg | 165°F | 175–185°F | Higher for texture, not safety |
| Whole chicken | 165°F | 160°F breast, 175°F thigh | Check both, read the lower |
| Turkey breast | 165°F | 157–160°F | Rest 20 min minimum |
| Ground poultry | 165°F | 165°F | No exceptions |
Fish & shellfish
| Item | USDA minimum | We pull at | Notes |
|---|
| Salmon, fillet | 145°F | 125–130°F | Below 145°F only if sourced for raw consumption |
| White fish (cod, halibut) | 145°F | 135–140°F | Flakes when done |
| Shrimp | 145°F | Opaque and firm | 2–4 min over direct heat |
How to read this chart
USDA minimums are food-safety thresholds, and for poultry and ground meat they are
the number that matters. Pull temperatures below a USDA minimum are a quality
choice made with carryover cooking and sourcing in mind — if you are cooking for
anyone pregnant, immunocompromised, elderly, or very young, cook to the USDA
figure and skip the rest.
Grill temperatures
Lid temperature, measured at the dome or hood thermometer, is not the same as
the temperature at grate level — it typically reads 15–30°F higher. Use grate-level
numbers when you have a probe with an air sensor.
| Zone | Grate temp | Use |
|---|
| Low & slow | 225–275°F | Brisket, shoulder, ribs, overnight cooks |
| Medium | 325–400°F | Chicken, sausages, vegetables, reverse-sear phase |
| Hot | 450–550°F | Pizza, direct grilling, skin-on chicken finish |
| Sear | 600–700°F | Steak, smash burgers, final crust |
Thermometer notes
- Calibrate an instant-read probe in ice water (32°F) monthly. Most drift a
few degrees and most recipes assume they have not.
- Measure the thickest part, avoiding bone, fat seams, and the very centre of
a thin cut.
- On poultry, read the thigh as well as the breast — the thigh runs hotter and
is the better texture indicator.
- Two probes are better than one: one in the meat, one measuring the air
beside it.