Safe internal temperatures for smoked meat
USDA's safe minimums, measured with a food thermometer before you take the food off the heat.
| Food | Minimum internal temperature |
|---|---|
| Beef, pork, veal and lamb steaks, chops and roasts | 145°F, then rest at least 3 minutes |
| Ground meats (beef, pork, lamb, veal) | 160°F |
| Ground poultry | 165°F |
| Ham, fresh or smoked (uncooked) | 145°F, then rest at least 3 minutes |
| Fully cooked ham, to reheat | 140°F if packaged in a USDA-inspected plant; 165°F for all others |
| All poultry (breasts, whole bird, legs, thighs, wings, giblets, stuffing) | 165°F |
| Fish and shellfish | 145°F |
| Eggs | 160°F |
| Leftovers and casseroles | 165°F |
Safe minimum is not the same as done
These are the lowest temperatures USDA considers safe. Tougher cuts such as brisket, pork butt and short ribs are safe long before they are tender; they need to climb to about 195 to 205°F for the connective tissue to melt. That is why smoking guides give a "pull" temperature that is higher than the safe minimum.
Keep the smoker between 225 and 300°F
USDA advises keeping the air temperature in the smoker between 225 and 300°F throughout the cook, using a thermometer for the smoker and a separate one for the food. Cooking at lower temperatures, or putting in frozen meat, can leave food in the "danger zone" between 40 and 140°F long enough for bacteria to grow. Thaw meat completely before it goes in.
Where to measure
Put the probe in the thickest part of the meat, away from bone, fat and gristle. For poultry, check the breast, the innermost part of the thigh and the wing. Use a second reading in another spot if the cut is uneven.
Source: USDA FSIS Safe Minimum Internal Temperature Chart (updated April 2025) and Smoking Meat and Poultry.