The temperature guide

Doneness & Temp Guide

Every pull temperature that matters, in one place. Pick a protein for exact internal temps — steaks by doneness, low-and-slow cuts by feel, poultry to safe — then dial in carryover, resting and food safety. Flip between °F and °C any time.

7 proteins40+ cuts°F / °C either way

Pick your protein

Carryover & resting

The two things that turn a good temperature into a great result. Pull early, then let it rest — the meat keeps cooking and the juices redistribute.

Carryover cooking

Meat keeps rising after it leaves the heat as residual heat travels inward. Thin steaks climb ~3–5°F (2–3°C); big roasts and whole birds 5–10°F (3–6°C) or more.

So always pull below your target. Want medium-rare 130–135°F? Pull the steak around 125°F and let carryover finish the job.

How long to rest

Steaks & chops: 5–10 minutes. Whole chickens & roasts: 15–30 minutes. Brisket & pork butt: at least an hour, held warm in a cooler (the "faux Cambro").

Resting lets the muscle fibers relax and reabsorb juice — cut too soon and it runs out onto the board.

Low & slow is about feel

Brisket, ribs, pulled pork and short ribs aren't "done" at a number — they're done when collagen has rendered. Temperature (200–205°F / 93–96°C) gets you close; probe tenderness confirms it.

When the probe slides in with no resistance, like into warm butter, that's your cue — not the display.

Food safety & the danger zone

Temperature isn't only about texture — it's what keeps people safe. Bacteria thrive between 40°F and 140°F (4°C–60°C). Move food through that band and don't let it linger.

Fridge-cold
< 40°F / 4°C ⚠ Danger zone — 40–140°F / 4–60°C — limit to 4 hrs total Safe & cooking
> 140°F / 60°C

Whole muscle vs ground

On an intact steak or roast, bacteria live on the surface — a good sear sterilizes it, so a rare center is safe. Grinding mixes the surface throughout, which is why burgers and sausage need higher temps (160°F / 71°C).

Poultry is non-negotiable

Chicken and turkey should reach 165°F (74°C) instant-read. Pros push dark meat well past that (175–185°F) for texture, not safety. There's no "rare chicken" — cook it through.

Calibrate & probe right

Check your thermometer in ice water — it should read 32°F (0°C). Probe the thickest part, away from bone and fat, and take a couple of readings. A leave-in probe plus an instant-read is the pitmaster combo.

Quick °F ⇄ °C converter

Working from a recipe in the other unit? Punch in any temperature.

95°C

More pitmaster tools

Everything you need to plan a cook, all free.