Meat Internal Temperatures

One of the very first lessons I learned when I had my first attempt at smoking was that I needed to monitor the internal temperature of my meat. Otherwise, you could end up with dried up meat (like my first trout fillet) or meat that is not fully cooked. The latter is definitely the more dangerous of the two as it could lead to a variety of illnesses.

 

Below is a list of the recommended minimum internal temperatures of various types of meats. I would suggest using a probe thermometer to check meat temperature. Of course, it's ludicrous to have a probe in each and every piece of meat you do, so start out with 1 type of meat and figure out how long it needs to be cooked and at what temperature in order to result in ideal doneness.

 

Proper handling of food dictates that you do not dig in immediately after removal from the smoker - this goes for grilling and baking as well. The process of cooking has done considerable damage to the meat fibers and to get optimal juiciness, you should tent your meat with tin foil and let it rest for 5-90 minutes depending on the size of the meat. 90 minutes sounds like a lot but for some big turkeys, this is what is required for ideal juiciness.

 

This allows those juices to be reabsorbed into your meat to provide a moister, more succulent dining experience. Cut into it right away and a lot of the juices will run out and onto your serving platter where it doesn't do anyone any good at all.

 

Keep in mind that during this tenting and resting period, the internal temperature of your meat will continue to rise. Depending on the size of your roast/bird, etc. it will increase anywhere from a few degrees to 30+ degrees. The point is that you should adjust for this increase accordingly. Otherwise, your meat will be a perfect temperature upon removal from the smoker but will be overdone when you get to eating it.

 

So without further digression, here are the recommended internal temperatures:

 

BEEF AND LAMB

 

Roasts, Steaks and Chops

• Rare - 120-125F
• Medium rare - 130-135F
• Medium - 140-145F
• Medium well - 150-155F
• Well done - 160F and above

Ground Meat - 160-165F - should be no pink coloration. Uniformly brown throughout
Brisket - 160F and above

 

POULTRY

• Chicken & Duck - 165F
• Turkey - 165F

 

** Check that juices run clear. Also note if cooking stuffing inside a bird, ensure that the stuffing also registers a temperature of a least 165F

 

PORK

 

Roasts, Steaks and Chops

• Medium - 140-145F
• Well done - 160F and above

Pork ribs, pork shoulders - 160F and above
Sausage (raw) - 160F
Ham (raw) - 160F
Pre-cooked - 140F

 

FISH

• Steaks, fillets or whole - 140F
• Tuna, swordfish and marlin - 125F