Temps

Temperature guide

Safe tells you when it can be eaten. Texture tells you when BBQ is at its best.

Every cook, every number

Food safety: 165°F minimum

Texture: Wings and dark meat often better near 175°F

Higher finish is for texture, not safety.

Food safety: 160°F

Ground beef has one number. Cook it to 160°F.

Food safety: 145°F + 3-minute rest

That is the official safety baseline; doneness preference varies.

Food safety: 145°F + 3-minute rest

Rest matters as much as the number.

Texture: ~195–205°F texture zone

Probe tender wins. Pull when it gives with no resistance.

Texture: ~195–205°F texture zone

Probe tenderness beats any single number.

Texture: Bend and probe test

Tenderness decides, not the clock.

Food safety: 145°F

Keep the smoke light and the cook short.

Judge by crust colour and topping doneness.

Food safety: Whole cuts 145°F* · Ground venison 160°F

*Wild-game guidance varies by source/jurisdiction; follow applicable state/processor guidance.

Food safety: Steaks, chops and roasts 145°F + 3-minute rest · Ground lamb 160°F

Texture: Pulled lamb shoulder often finishes around 200–205°F + probe tender

Let the cut choose the target: rack and chops finish at the safety number, shoulder goes to texture.