Meat Cook Times
Topic: Cooking, Roasting & Smoking Reference
Web Resources: USDA Safe Minimum Cooking Temperatures
Special Notes: "Pull Temp" is when to remove the meat from the smoker; carryover cooking raises the internal temp another 5–15°F while resting, landing at "Final Temp." Larger cuts carry over more than thin cuts. "Smoke Temp" is the smoker chamber/grate temperature, not the meat's internal temp.
Cook Times
| Meat | Pull Temp | Final Temp (after rest) | Rest Time | Smoke Temp |
|---|---|---|---|---|
| Steak – Rare | 115°F (46°C) | 120–125°F (49–52°C) | 5 min | 225°F (107°C) |
| Steak – Medium Rare | 125°F (52°C) | 130–135°F (54–57°C) | 5 min | 225°F (107°C) |
| Steak – Medium | 135°F (57°C) | 140–145°F (60–63°C) | 5 min | 225°F (107°C) |
| Steak – Medium Well | 145°F (63°C) | 150–155°F (66–68°C) | 5 min | 225°F (107°C) |
| Steak – Well Done | 155°F (68°C) | 160°F+ (71°C+) | 5 min | 225°F (107°C) |
| Prime Rib / Standing Rib Roast | 125°F (52°C) | 135°F (57°C) | 20 min | 225–250°F (107–121°C) |
| Brisket | 190°F (88°C) | 195–203°F (91–95°C) | 30–60 min | 225–250°F (107–121°C) |
| Beef Ribs | 190°F (88°C) | 195–203°F (91–95°C) | 15–20 min | 225–250°F (107–121°C) |
| Chuck Roast | 190°F (88°C) | 195–203°F (91–95°C) | 15–20 min | 225–250°F (107–121°C) |
| Ground Beef | 155°F (68°C) | 160°F (71°C) | — | 225–250°F (107–121°C) |
| Pork Chop | 135°F (57°C) | 145°F (63°C) | 3 min | 225–250°F (107–121°C) |
| Pork Loin | 135°F (57°C) | 145°F (63°C) | 5–10 min | 225–250°F (107–121°C) |
| Pork Shoulder / Butt | 190°F (88°C) | 195–203°F (91–95°C) | 30–60 min | 225–250°F (107–121°C) |
| Baby Back Ribs | — | Tender, bones exposed ~¼" | 10 min | 225–250°F (107–121°C) |
| Spare Ribs | — | Tender, bends without breaking | 10 min | 225–250°F (107–121°C) |
| Ham (fresh) | 140°F (60°C) | 145°F (63°C) | 3 min | 225–250°F (107–121°C) |
| Whole Chicken | 160°F (71°C) | 165°F (74°C) | 10–15 min | 250–275°F (121–135°C) |
| Chicken Breast (boneless) | 160°F (71°C) | 165°F (74°C) | 5–10 min | 250–275°F (121–135°C) |
| Chicken Thighs (bone-in) | 160°F (71°C) | 165°F (74°C) | 5–10 min | 250–275°F (121–135°C) |
| Chicken Wings | 160°F (71°C) | 165°F (74°C) | 5 min | 250–275°F (121–135°C) |
| Whole Turkey | 160°F (71°C) | 165°F (74°C) | 20–30 min | 250–275°F (121–135°C) |