Grilling requires a blend of knowledge, skill, and the right techniques to achieve perfection. Whether you're a seasoned grill master or a beginner, understanding the optimal grilling temperatures and internal temperatures for doneness is crucial.
We understand that there is more than one way to cook many of these items, however, our goal in this article is to provide a simple approach for the widest margin of success with each dish. If you are looking for alternative methods for cooking any of these dishes, make sure to check out more methods and tips in our recipe blog.
Below, you will find a list of nine of our most cooked items on the grill or smoker and some basic grilling temperatures to use as well as the recommended internal temperatures to know when they are done. So let’s get into it!
Common Items Prepared on a Grill
1. Poultry (Chicken and Turkey)
Grilling Temperature: 350°F - 375°F
Internal Temperature for Doneness: 160°F for breasts, 175°F for thighs
Chicken and turkey are popular grilling choices, but they can easily dry out if not cooked properly. To achieve juicy and flavorful poultry, preheat your grill or smoker to medium-high heat. For whole chickens or turkeys, consider spatchcocking them to ensure even cooking. Grill them over indirect heat, turning occasionally, until the internal temperature reaches 160°F in the thickest part of the breast. For better dark meat, check to make sure thighs are above 175°F before removing from the grill.
Once removed, cover loosely with foil and allow chicken to rest for a few minutes before serving to allow the juices to redistribute.
2. Whitefish and Other Seafood
Grilling Temperature: 350°F - 400°
Internal Temperature for Doneness: 145°F
Fish and seafood cook quickly on the grill, making them ideal for a fast and healthy meal. Preheat your grill to med-high heat and oil the grates to prevent sticking. Grill whitefish fillets until they reach an internal temperature of 145°F. For shrimp and scallops, grill for 1-2 minutes per side until they are opaque and firm.
For Salmon- You can always cook until the internal temperature reaches a maximum of 145°F in the deepest part of the fillet, as recommended by the USDA, which provides the optimal opaque and flaky texture. However, some chefs prefer a slightly lower final temperature of 135°F to 140°F for a more tender result.
3. Steak
Grilling Temperature: 500°F +
Internal Temperature for Doneness:
- Rare: 120°F- 130°F
- Medium Rare: 130°F - 135°F
- Medium: 135°F - 145°F
- Medium Well: 145°F - 155°F
- Well Done: 155°F+
For a great steak, start by bringing the meat to room temperature and seasoning it generously. Preheat your grill to high heat and sear the steak for 2-3 minutes per side. Thinner cuts may require the lower end of this time. Once you have a good sear on each side, move your steaks away from the fire to indirect heat and cook to your desired doneness. Use a meat thermometer to check the internal temperature in the deepest part of the steak. Cover loosely with foil and let the steak rest for at least 5 minutes before slicing to redistribute its juices.
4. Burgers
Grilling Temperature: 400°F - 500°F
Internal Temperature for Doneness: 160°F
Grilling burgers is straightforward but achieving the perfect patty requires attention to detail. Form your patties to about ¾ inch thick and make a slight indentation in the center to prevent bulging. Preheat your grill to medium-high heat and cook the burgers for 4-5 minutes per side, or until they reach an internal temperature of 155°F. Avoid pressing down on the patties to keep them juicy.
5. Pork Tenderloin
Grilling Temperature: 400°F - 450°F
Internal Temperature for Doneness: 145°F
Pork tenderloin is a lean cut that benefits from quick, high-heat grilling. Preheat your grill to high heat and sear the tenderloin for 4-5 minutes per side, or until it reaches an internal temperature of 145°F. Let the tenderloin rest for a few minutes while covered in foil before slicing to allow the juices to redistribute.
6. Vegetables Grilling Temperature: 375°F - 400°F
Checking for Doneness: Tender-crisp to tender, depending on preference
Vegetables are a delicious and healthy addition to any grilling session. Cut them into uniform pieces and toss with olive oil, and a good all-purpose seasoning such as Cattleman’s Grill Trail Dust. Preheat your grill to medium-high heat and grill the vegetables directly on the grates or in a grill basket. Cook for 5-10 minutes, turning occasionally, until they reach your desired level of tenderness and exterior browning.
Common Items Prepared on a Smoker
7. Brisket – For more information on smoking a brisket, check out our blog article: How To Smoke A Whole Brisket
Smoking Temperature: 225°F - 250°F
Internal Temperature for Doneness: 203°F - 210°F
Brisket requires low and slow cooking to break down the tough connective tissues and achieve a tender result. Preheat your smoker to low heat or use a two-zone setup with indirect heat on a grill. Smoke the brisket for several hours, maintaining a consistent temperature. We recommend wrapping the brisket once it reaches around 155°F to 165°F. Briskets are notoriously difficult to determine doneness since every brisket varies in the amount of internal fat content as well as muscle. You will know it is done when your probe goes in and feels like it is passing through soft butter. Let it rest in the wrap for at least one hour and up to several hours to redistribute internal juices before slicing against the grain and serving.
8. Ribs
Smoking Temperature: 250°F - 275°F
Internal Temperature for Doneness: 195°F - 205°F
Ribs benefit from low and slow cooking like brisket. If you are not using a smoker, preheat your grill to low heat and set up a two-zone fire with indirect heat. Cook the ribs for 2-3 hours, or until they reach an internal temperature of 165°F and then wrap them in foil to braise in their own juices for the rest of the cook. The ribs are done at 195°F - 205°F . Use the “bend test” to check doneness: when the ribs easily bend when lifted, they are ready. Let them rest in the wrap for 30 minutes before serving to redistribute juices.
9. Pork Shoulder
Grilling Temperature: 275°F - 300°F
Internal Temperature for Doneness: 203°F - 208°F
Pork shoulder is perfect for pulled pork and requires a long, slow cook to become tender. Preheat your smoker to low heat or set up a two-zone fire for indirect heat on a grill. Smoke the pork shoulder until it reaches an internal temperature of 165°F and has a red mahogany exterior, then wrap in foil and raise the grill temp to 300°F to braise in its own juices. The pork is done when it reaches an internal temperature of 203°F-208°F. If your probe can pass through the deepest parts of the pork shoulder and feels like room temperature butter, then it should be ready to pull apart easily. Let it rest in the wrap at least 30 minutes before shredding.
Conclusion
Grilling can transform simple ingredients into delicious, flavorful meals when done correctly. By understanding the optimal grilling temperatures and internal temperatures for doneness, you can achieve perfect results every time. Whether you're grilling poultry, seafood, steak, or vegetables, following these guidelines will help you master the grill and impress your family and friends with your skills. For more skill-building recipes, check out our recipe blog at https://www.atbbq.com/blogs/recipes
Happy Grilling!
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