🌡️
Temperature Guide
Target internal temperatures for smoking and BBQ
💡 The Stall: Brisket and pork shoulder typically stall between
65°C and
75°C
as moisture evaporating from the surface cools the meat. This can last 1–3 hours and is completely normal.
Wrap tightly in foil (the "Texas Crutch") to push through it, or wait it out for a better bark.
Target Internal Temperatures
🔥 BBQ & Low & Slow
| Meat | Target |
|---|---|
| Brisket (Point or Flat) | 90–95°C |
| Pulled Pork (Shoulder) | 93–96°C |
| Pork Spare Ribs | 90–93°C |
| Pork Belly Burnt Ends | 90–95°C |
| Beef Short Ribs | 93–96°C |
| Lamb Shoulder | 90–93°C |
🐔 Poultry
| Meat | Target |
|---|---|
| Whole Chicken | 74°C |
| Chicken Breast | 74°C |
| Whole Turkey | 74°C |
🥩 Other
| Meat | Target |
|---|---|
| Gammon / Ham | 70–74°C |
| Steak — Rare | 49–52°C |
| Steak — Medium Rare | 55–57°C |
| Steak — Medium | 60–63°C |
| Steak — Well Done | 71°C |
Smoker Temperatures
Low & Slow
107–121°C
Brisket, pulled pork, beef short ribs, lamb shoulder
Medium Heat
135–149°C
Chicken quarters, pork loin, gammon
Hot & Fast
163–177°C
Chicken wings, sausages, fish
Wood Pairing Guide
| Wood | Flavour | Best For |
|---|---|---|
| Oak | Medium, well-rounded | Brisket, beef ribs, pulled pork |
| Hickory | Strong, smoky, bacon-like | Ribs, pork shoulder, gammon |
| Cherry | Mild, sweet, fruity | Chicken, pork, duck |
| Apple | Light, delicate, sweet | Pork, chicken, fish |
| Mesquite | Bold, earthy, intense | Steak, beef brisket (use sparingly) |
| Alder | Delicate, slightly sweet | Fish, chicken, vegetables |
Always use a quality digital probe thermometer. Let meat rest 15–30 minutes before slicing to redistribute the juices.