Which Core Temperature Guide Do You Need for the BBQ?

The correct core temperature depends on the type of meat, the cut, and the desired result. Chicken breast requires a different approach than chicken thigh, and a rosé steak cannot be compared to brisket or pulled pork. Use this overview to go directly to the correct comprehensive guide.

Choose the core temperature guide by meat type

Chicken

For chicken breast, thigh, drumstick, wings, and whole chicken, use the core temperature guide for chicken. There, you will find the minimum and ideal temperature, measuring point, BBQ temperature, and target time for each piece of chicken.

Pork

Pork tenderloin can be prepared juicy and slightly rosé, while spareribs and pulled pork need to cook longer for a tender texture. View the core temperatures for pork.

Beef

Steak, picanha, brisket, and pulled beef each have a different goal. For a broad overview, go to beef core temperature. Are you looking specifically for rare, medium-rare, medium, or well-done? Then read steak core temperature by doneness.

Lamb

Lamb rack and chops are often eaten rosé, while lamb shoulder needs time to become tender. Use the core temperature guide for lamb for this.

How to use a core temperature guide

1. First, choose the right meat type and cut.
2. Determine the desired result, such as rosé, medium, tender, or pulled.
3. Check where you need to place the thermometer.
4. Use the cooking time only as a plan, not as a final check.
5. Take resting and carry-over cooking into account.

For all meat types together, view the complete guide for BBQ temperatures and cooking times.

Where do you insert the core thermometer?

Measure in the thickest part of the meat and avoid bone, large layers of fat, and the surface. For a whole chicken, check both the breast and the thigh. For large or irregular pieces, measure in multiple spots.

The comprehensive measuring technique is described in Measuring core temperature: where do you insert the thermometer?.

When is temperature alone not enough?

For steak, chicken breast, and chops, the core temperature is usually the most important check. For brisket, spareribs, pulled pork, and lamb shoulder, temperature does not tell the whole story. Also, check the texture with a probe test, bend test, or pull test.

Read more in Temperature, time, and texture in BBQ.

Common mistakes

• Relying only on time: thickness, weight, and BBQ temperature differ per preparation.
• Measuring against the bone: this can give a misleading reading.
• Measuring only one spot: large pieces can have hot and cold zones.
• Confusing BBQ temperature with core temperature: one measures the environment, the other the center of the meat.
• Not accounting for carry-over cooking: the temperature can still rise during resting.

Frequently asked questions

Where can I find all core temperatures in one overview?

Use the complete guide for BBQ temperatures and cooking times. For additional explanation per cut, go to the guide for chicken, pork, beef, or lamb.

Which core temperature page do I use for spareribs?

Spareribs fall under the pork guide. In addition to temperature, use the bend test to assess the texture.

Where can I find the doneness of steak?

The separate steak article covers rare, medium-rare, medium, medium-well, and well-done. The broad beef guide also covers picanha, brisket, and pulled beef.

Is cooking time as reliable as core temperature?

No. Cooking time is useful for planning, but thickness, weight, and BBQ differ. Use a thermometer and, for low & slow, also assess the texture.