Internal temperatures
Smoked meat internal temperature chart
Mike Ross · How we research · Updated 2026-11-02
When each cut is done
| Cut | Pull at | USDA min | Rest | Stalls |
|---|---|---|---|---|
| Brisket | 195–205°F | 145°F | 1–4 hours | Yes |
| Pulled pork | 195–205°F | 145°F | 30 minutes–2 hours | Yes |
| Ribs | 195–203°F | 145°F | 9–30 minutes | No |
| Beef short ribs | 200–210°F | 145°F | 15 minutes–1 hour | Yes |
| Smoked chicken | 165–175°F | 165°F | 9–21 minutes | No |
| Smoked turkey | 165–175°F | 165°F | 21–45 minutes | No |
| Pork loin | 145–150°F | 145°F | 9–21 minutes | No |
Safe minimums from the USDA FSIS Safe Minimum Internal Temperature Chart. Pull windows and rests are barbecue convention, not a published standard. Measure the meat with a probe; the lid gauge reads the air.
Common questions
- Why is brisket pulled at 195–205°F when USDA says 145°F is safe?
- 145°F is when beef is safe to eat. Brisket, pork shoulder and ribs are full of connective tissue that only renders into gelatin with time at much higher internal temperatures, so they are pulled 50°F or more above the safe minimum for texture, not safety.
- Which smoked meats are done at the safe minimum?
- Poultry and pork loin. For chicken and turkey, USDA's 165°F is both the safety requirement and the finish line; pork loin is pulled at 145°F. These are lean, and every degree past the target costs moisture.
- At what temperature does smoked meat stall?
- Usually between 150 and 170°F, in the big cuts: brisket, pork shoulder and beef short ribs. Evaporation from the surface cools the meat about as fast as the smoker heats it, and it can hold for hours.