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Chad's Internal Meat Temp Guide
Never overcook or undercook your meats again. Keep these target internal temperatures handy when grilling or smoking.
- Rare:* 125°F - 130°F
- Medium Rare:* 135°F
- Medium: 145°F
- Brisket (Pull Temp): 203°F
- Medium Pork Chop: 145°F
- Pork Ribs (Done): 195°F - 202°F
- Pulled Pork Butt: 205°F
- Chicken Breast: 165°F
- Thighs & Wings: 175°F - 180°F
- Turkey Breast: 165°F
- Grilled Salmon:* 125°F - 135°F
- White Fish: 145°F
- Shrimp & Scallops: Opaque / Firm
* These are chef-preferred doneness temps for whole cuts, below the USDA/FDA safe minimum internal temperature (145°F for whole cuts of beef and for fish). They're common in steakhouse and grilling practice since searing addresses surface bacteria, but always cook to USDA minimums for ground meats, poultry, and if serving pregnant, elderly, very young, or immunocompromised guests. Always verify with a food thermometer.
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