The only number that really matters: what temp to pull each cut.
| Meat | Pull temp (°F) | Notes |
|---|---|---|
| Brisket | 200–205 | Probe-tender in the flat |
| Pork butt / pulled pork | 200–205 | Bone wiggles free |
| Pork ribs | ~203 / by feel | Bend-and-crack test |
| Beef ribs / chuck roast | 200–205 | Probe-tender |
| Whole chicken (breast) | 165 | Thighs best at 175 |
| Chicken thighs/wings | 175–185 | More tender than 165 |
| Turkey (breast) | 165 | Thighs 175 |
| Pork tenderloin | 145 | Rest before slicing |
| Tri-tip / prime rib | 130–135 | Medium-rare; climbs while resting |
| Salmon | 140–145 | Flakes easily |
| Sausage | 160 | Snappy casing |
Every cook is different — weather, wind, and how often you open the lid all change timing. A meat thermometer takes the guesswork out: cook to these numbers, not the clock.
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