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BBQ Temperature Charts & Guides

Four quick-reference tools every cook bookmarks — target temps, pull temps, and how long leftovers keep, plus the full BBQ glossary.

Smoking time & temp
CutPullTime
Brisket203°F12–16h
Spare ribs195–203°F~6h
Pork butt203°F12–14h

Target temps & times for 17 cuts, sortable by meat, weight and doneness.

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Steak & burger doneness
DonenessTarget
Rare125–130°F
Medium-rare130–135°F
Well-done160°F+

Rare to well-done, burger safety (160°F) and resting times.

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BBQ leftovers
FoodFridgeFreezer
Brisket, ribs3–4 days2–3 mo
Smoked sausage1 week1–2 mo
Potato salad3–4 daysno freeze

How long smoked meats & sides keep — fridge and freezer, USDA-based.

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BBQ Glossary
MaillardBarkThe StallReverse SearSmoke RingFat Cap

Every pit term decoded — cooking methods, gear, cuts, wood, and technique, A to Z.

Open the glossary →

Reader Favorites

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Start here

Where to Begin

Trimming the fat cap on a beef brisketAdvanced TechniquesTrimming Beef Brisket: Learn What the Pros Know
Reverse seared steak sliced on a board Advanced TechniquesHow to Reverse Sear a Steak: The Complete Method
Sliced smoked chuck roast BeefSmoked Chuck Roast: The Poor Man’s Brisket Done Right
Competition style smoked baby back ribs PorkSmoked Baby Back Ribs: The 3-2-1 Guide
Smoked tri tip sliced against the grain RecipesSmoked Tri Tip: Brisket Flavor in a Fraction of the Time
Classic smoked turkey, dry brined Science & EducationDry Brining: How Much Salt, How Long, and Why Your Salt Brand Matters
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Meat smoking calculatorCut, weight, pit temperature and dinner time in. Out comes when to light the fire, when to wrap, a stall buffer, the pull temperature and the rest window.Open the tool →
Smoking times and temperatures chartEvery cut in one sortable table: smoker temperature, estimated time, the USDA safe minimum and the pitmaster pull temperature, with a download.Open the chart →
BBQ meat calculatorHow many pounds of raw meat to buy for your headcount, adjusted for the cut, the appetites and whether the meat is the main event.Open the tool →
Equilibrium brine calculatorExact salt by weight for a wet or dry brine, the volume equivalent for your salt brand, how long the brine takes to even out, and the cure limits under federal rules.Open the tool →
Steak and burger doneness chartTemperatures, colors and resting times for every level of doneness, plus the ground-beef rule that has no exceptions.Open the chart →
Thanksgiving dinner plannerThe whole meal, not one dish. Pick your menu and headcount, and it back-plans every dish across the oven, smoker, grill, flattop and stove, then builds the shopping list.Open the planner →

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