Tap what you're cooking. Pull at is when to take it off the grill; it keeps cooking a few degrees while it rests to the done temperature. Use an instant-read thermometer in the thickest part, away from bone.
🥩 Beef & lamb steaks, chops, roasts
RareCool red center. Below the USDA's 145°F
Pull at120°FDone125°F
Medium-rareWarm red center. Below the USDA's 145°F
Pull at130°FDone135°F
MediumWarm pink center. USDA safe with a 3-minute rest
Pull at140°FDone145°F
Medium-wellSlightly pink
Pull at145°FDone150°F
Well doneNo pink
Pull at155°FDone160°F
⏸ Rest: 5 to 10 min (roasts 15 to 20)
💡 Pull it 5°F early: the temperature keeps climbing while it rests.
🍔 Burgers & ground meat
Done (beef, pork, lamb)USDA safe for ground meat. Check the thickest burger
Pull at160°FDone160°F
Done (ground chicken or turkey)USDA safe for ground poultry
Pull at165°FDone165°F
⏸ Rest: a couple of minutes
💡 Press a dimple in the middle of each patty so it stays flat.
🐖 Pork
Chops, tenderloin, loinUSDA safe with a 3-minute rest; a little pink is fine
Pull at140°FDone145°F
Ribs (tender)Bend test: the rack cracks on top when lifted
Pull at195°FDone200°F
Pulled pork shoulderProbe slides in like butter
Pull at195°FDone203°F
⏸ Rest: chops 3 to 5 min, shoulder 30 to 60 min
💡 Ribs and shoulder go past "safe" on purpose: that's when they get tender.
🔥 Brisket & tri-tip
Tri-tip, medium-rarePull early, sear, then rest
Pull at125°FDone135°F
Brisket (sliced)Probe-tender in the thickest part of the flat
Pull at195°FDone203°F
⏸ Rest: tri-tip 10 min, brisket at least 1 hr
💡 Slice against the grain. Tri-tip's grain changes direction halfway.
🍗 Chicken & turkey
BreastsUSDA safe at 165°F, in the thickest part
Pull at160°FDone165°F
Thighs & drumsticksSafe at 165°F, but more tender at 175 to 185°F
Pull at175°FDone180°F
Whole birdCheck the thickest part of the breast and the thigh
Pull at160°FDone165°F
⏸ Rest: 10 to 15 min (whole bird 20)
💡 Don't touch the bone with the probe: it reads hot.
🐟 Fish & seafood
Fish fillets & steaksUSDA safe at 145°F; flesh flakes and turns opaque
Pull at140°FDone145°F
Shrimp, scallops, lobsterFirm and opaque all the way through
Pull at140°FDone145°F
⏸ Rest: a minute or two
💡 Oil the grates well and leave fish alone until it releases.
Safe minimum temperatures are from the USDA. Rare and medium-rare beef and lamb are cooked below them; that's a choice many people make with whole cuts, never with ground meat or poultry.
