BBQ temperatures — the complete guide for home
Deel
The right core temperature is the difference between a good result and a perfect one. Too early off the BBQ and the meat is raw. Too late and it's dry. This is the complete guide to BBQ temperatures at home.
Why core temperature is more important than time
Recipes provide cooking times as an indication — but every cut of meat is different. Thickness, fat content, starting temperature, and the BBQ itself determine how long it takes. A core thermometer is the only tool that tells you when the meat is truly ready. Invest in one — it's the best purchase for your BBQ.
Always take meat out of the refrigerator 30–60 minutes before grilling. Meat at room temperature cooks more evenly and faster than cold meat directly from the fridge.
Core temperatures per type of meat
| Meat | Core Temperature | Result |
|---|---|---|
| Beef (steak) | 52–54°C | Rare |
| Beef (steak) | 57–60°C | Medium rare |
| Beef (steak) | 63–68°C | Medium |
| Brisket / pulled beef | 93–96°C | Pull-apart tender |
| Pork (chop) | 63–68°C | Juicy and cooked through |
| Pulled pork / pork belly | 88–96°C | Pull-apart tender |
| Spareribs | 88–93°C | Tender, falling off the bone |
| Chicken breast | 74°C | Cooked and safe |
| Chicken thigh (bone-in) | 82–85°C | Juicy and cooked through |
| Lamb (rack / chop) | 58–60°C | Medium rare |
| Sausage | 72°C | Cooked and safe |
The stall: what is it and how do you deal with it?
In low & slow BBQ, the core temperature sometimes stops at 65–75°C for hours. This is called the "stall" — the moment when moisture evaporates from the meat and the temperature temporarily stabilizes. Don't panic: this is normal and part of the process.
Do you want to break the stall? Wrap the meat tightly in aluminum foil (the "Texas Crutch"). The meat will then cook faster but lose some of its bark. The choice is yours.
How to create the perfect bark on the BBQ? — and why the Texas Crutch affects your final result.
Resting after grilling
Always let meat rest after grilling. The juices redistribute through the meat and the temperature equalizes. For steaks: 5 minutes. For pulled pork or brisket: at least 30 minutes, wrapped in foil and a towel.
Indirect heat vs. direct heat — when do you use which method for the best result?
The right rub for every cut of meat
Freshly mixed to order. Choose your rub based on the meat — we'll help you get started.
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