How to Tell if your Smoked Meat is Done

The internal temperature method

The following table contains a noncomprehensive list of recommended temperatures for smoked meat both for the smoking chamber and the done temperature. This table will help answer the question “How to Tell if your Smoked Meat is Done?”.

I highly recommend you use a digital thermometer to accurately measure the temperature. In some cases, it can save a life.

I like these digital thermometers:

  • Fireboard 2 – I use the older version of this. – Learn More
  • ThermoPro TP829 Wireless Meat Thermometer – less expensive wireless thermometer – Check Price
  • ThermoPro TP19 Instant Read Meat Thermometer – Check Price

Also, do not forget to let your meat rest. All meat must rest. The bigger the meat the longer it takes. A brisket should rest for several hours

All recommendations are for informational purposes only, please be sure to follow all government suggestions to avoid any illnesses from undercooked food.

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Type of MeatSmoking
Temperature (°F)
Finished
Temperature (°F)
Brisket275203
Rib Roast (Prime Rib)250130
Pulled Pork275190-200*
Pork Butt Spiced275175
Pork Ribs275190
Pork Loin275145
Whole Chicken (butterflied)275160
Chicken Breast275160
Chicken Leg or Thigh275175
Table of smoking temperature and done temperature in degrees Fahrenheit
  • * – The pork will be more tender at 200°F but moister at 190°F