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Food Safety Temps

Source

All figures on this page come from the U.S. Department of Agriculture's Food Safety and Inspection Service (USDA FSIS) safe minimum internal temperature chart and its guidance on smoking meat and poultry, as read on 2026-10-29. We do not invent food-safety numbers. If the agency updates its guidance, follow the agency. If you live outside the United States, also check your national food agency, which may publish different figures.

USDA FSIS safe minimum internal temperatures

USDA FSIS notes that consumers may choose to cook food to higher temperatures for personal preference.

Safe vs tender: why barbecue goes higher

The USDA FSIS figures are safety minimums. Barbecue cooks often take tough cuts like brisket and pork butt much further, because connective tissue needs time and heat to soften. Those higher "done" numbers are texture preferences, not safety requirements. Lean cuts like pork loin and chicken breast are best pulled close to their safety minimum to stay juicy.

Smoker temperature

USDA FSIS advises using two thermometers when smoking: one for the food and one for the smoker, keeping the smoker air temperature between 225 and 300°F throughout cooking. It also notes that smoking can take anywhere from 4 to 8 hours and that cooking time depends on many factors, so thermometers are essential.

The danger zone

USDA FSIS describes 40 to 140°F as the "danger zone" where bacteria can multiply. That is why it advises fully thawing meat before smoking, marinating in the refrigerator, not partially cooking food ahead unless it goes straight to a hot smoker, and refrigerating cooked meat within 2 hours of taking it off the smoker. Leftovers should go in shallow containers, be used within 4 days or frozen, and be reheated to 165°F.

Why smoked meat can be pink

Smoke reacts with meat pigments and can create a pink ring or pink colour even when meat is fully cooked. Colour and clear juices are not reliable indicators of safety. Only a food thermometer tells you whether meat has reached a safe temperature.

Using a thermometer correctly

• Insert into the thickest part, away from bone, fat and gristle.
• For whole poultry, check breast, innermost thigh and innermost wing.
• For thin pieces, insert from the side.
• Clean the probe between raw and cooked checks.
• Check accuracy regularly; see the smoker thermometer guide.

Worked example

Figures below are illustrative examples (2026-10-29), not quotes or guarantees.

Assumptions: a cook plans pork butt, chicken thighs and salmon. Safety minimums from USDA FSIS: pork butt 145°F plus 3-minute rest (but cooked much further for pulling), chicken thighs 165°F, salmon 145°F. The cook pulls each when a thermometer reaches at least those figures, then refrigerates leftovers within 2 hours. The menu is illustrative; the temperatures are USDA FSIS's.

Cross-contamination

Use separate cutting boards, plates and tongs for raw and cooked meat. Never put cooked food back on a plate that held raw meat. USDA FSIS advises not reusing marinade from raw meat on cooked food unless it is boiled first.

Questions? Ask the source

USDA FSIS runs a Meat and Poultry Hotline listed on its website for questions about safe handling. For a planning estimate of cook time, use our smoking time calculator, but let the thermometer decide.

Thawing

USDA FSIS advises thawing meat and poultry completely before smoking, because low smoker temperatures would leave a frozen centre in the danger zone too long. The safest method is the refrigerator; cook or refreeze within 1 or 2 days. Cold-water thawing works if the airtight package is submerged and the water changed every 30 minutes, or under constantly running cold water; cook immediately after. Never thaw at room temperature.

Marinating and partial cooking

USDA FSIS says to marinate in the refrigerator, not on the counter, and to reserve marinade for basting before raw meat goes in. Partial cooking in the microwave or on the stove is acceptable only if the food goes straight to a hot smoker; partially cooking ahead and finishing later lets bacteria survive and multiply.

Smoker setup

USDA FSIS advises smoking in cookers made of food-safe materials, never makeshift containers such as galvanized cans, placing the smoker in a well-lit, well-ventilated area away from trees, shrubs and buildings, and using only approved fire starters, never gasoline or paint thinner.

Outside the United States

Other countries publish their own safe cooking temperatures, and some numbers differ from USDA FSIS. In Canada, for example, check Health Canada's safe internal cooking temperatures. If you live outside the U.S., use your national agency's figures alongside or instead of the USDA FSIS chart.

Keeping a safety log

For holidays or large groups, write down the time each item went on, the time it reached its USDA FSIS minimum, how long it was held and at what temperature, and when leftovers went into the fridge. A simple log helps you spot problems and builds good habits.

FAQ

Is 145°F pork safe?

USDA FSIS lists 145°F with a 3-minute rest for whole pork cuts.

Why does brisket go higher?

For tenderness, not safety.

What about ground beef burgers on a smoker?

160°F per USDA FSIS.

How fast must I chill leftovers?

Within 2 hours, per USDA FSIS.

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