Safe internal temperatures for smoked meat
FDA safe minimum internal temperature
| Food | FDA min | Rest |
|---|---|---|
| Beef, pork, veal and lamb (chops, roasts, steaks) | 145°F | 3 min |
| Ground meat | 160°F | None needed |
| Ham, uncooked (fresh or smoked) | 145°F | 3 min |
| Ham, fully cooked (to reheat) | 140°F | None needed |
| Poultry (ground, parts, whole, and stuffing) | 165°F | None needed |
| Egg dishes | 160°F | None needed |
| Fin fish | 145°F | None needed |
| Leftovers and casseroles | 165°F | None needed |
Which minimum each cut takes
Beef, pork, veal and lamb (chops, roasts, steaks)145°F
Ground meat160°F
Poultry (ground, parts, whole, and stuffing)165°F
Fin fish145°F
These are the FDA's minimums for safety. Many cuts are cooked well past them for texture; none should be served below them.
Sources
Figures built October 2026.
Where these figures come from (2)
- Safe minimum internal temperatures: U.S. Food and Drug Administration, “Safe Minimum Internal Temperatures”, August 2017, retrieved from https://www.fda.gov/media/107000/download on 2026-09-23.
- Smoker air temperature: USDA Food Safety and Inspection Service, “Smoking Meat and Poultry”, last updated 2024-08-13, https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/smoking-meat-and-poultry; read on 2026-09-30 from the Internet Archive copy https://web.archive.org/web/20260119024449/https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/smoking-meat-and-poultry.
Times are estimates for planning. Meat is done when a food thermometer reads the safe minimum internal temperature, not when a timer ends. The USDA advises keeping the air in the smoker between 225 and 300°F for the whole cook.