13 · Safety
Fire is not a metaphor.
Thermometer. Gloves. Clearance. Rest. Fridge. This page is the one you skip until you need it. Read it anyway.
Internal temps
| Cook | Pit | Pull when |
|---|---|---|
| Brisket | 250°F-ish (121°C) | 200–205°F (93–96°C) and like warm butter |
| Pork shoulder | 250°F-ish (121°C) | ~203°F (95°C), bone wiggle |
| Spare / St. Louis ribs | 250°F-ish (121°C) | Bend test; 195–203°F (90–95°C) optional |
| Baby backs | Slightly faster, 250–275°F (121–135°C) | Same feel as spars |
| Chicken | 275–325°F (135–163°C) | 165°F (74°C) breast, 175°F+ (79°C+) thigh |
| Sausage | 225–250°F (107–121°C) | 160–165°F (71–74°C) |
USDA minimums still apply to the backyard: poultry 165°F (74°C), ground meat and sausage 160°F (71°C). Barbecue shoulders and briskets go far past those numbers because collagen needs time. That is not a license to serve undercooked chicken.
Raw meat
- One board for raw. One for cooked. Or wash with hot soap between.
- Hands, knives, probes. A probe that was in raw chicken does not go in a finished breast until it is washed.
- Marinades that touched raw meat get boiled 3 minutes if you want them as sauce — or throw them out.
Rest and leftovers
- Cooler rest is a hot hold. Vent 10 minutes so you do not keep cooking, then towel, then cooler.
- Sliced meat to the fridge within 2 hours (1 hour if the yard is over 90°F / 32°C).
- Reheat leftovers to 165°F (74°C).
| Food | Fridge | Freeze | Reheat |
|---|---|---|---|
| Cooked brisket, pork, chicken, sausage | 3–4 days at 40°F (4°C) or below | 2–3 months, well wrapped | To 165°F (74°C) |
| Mayo sauces and mayo slaw | 3–5 days | Do not freeze | Keep cold |
| Vinegar sauces and vinegar slaw | 1–4 weeks (sauce) / 3 days (slaw) | Sauce yes, slaw no | Sauce can go warm |
| Pit beans | 4 days | 2 months | Simmer, 165°F (74°C) |