How Long to BBQ Pork Scotch Fillet? Time, Temp & Tips

By Bill Ohaire | Published: April 2026 | Last Updated: April 2026

Slow-cooked BBQ pork ribs with smoky glaze

Quick Answer

BBQ Pork Scotch Fillet for 5-6 min/side at 200-220°C (400-425°F). Internal temp: 63°C (145°F). Rest for 5-8 minutes.

Pork Scotch Fillet BBQ Overview

Pork scotch fillet (also called collar butt or neck fillet) comes from the shoulder area and has excellent marbling for a pork cut. It's more forgiving than loin because the fat keeps it moist. Season simply or marinate — it takes on flavours well. A seriously underrated BBQ cut in Australia.

Cook Time

5-6 min/side

Temperature

200-220°C (400-425°F)

Internal Temp

63°C (145°F)

Rest Time

5-8 minutes

Thickness

2.5-3cm

How to BBQ Pork Scotch Fillet — Step by Step

Prep: Bring to room temperature 20-30 minutes before cooking. Season or marinate as desired.
Preheat: Get your BBQ to 200-220°C (400-425°F). Clean and oil the grate.
Cook: Grill for 5-6 min/side. Use a meat thermometer — target 63°C (145°F).
Rest: Rest for 5-8 minutes before slicing or serving.

Common Mistakes to Avoid

Overcooking — it's still pork, so respect the 63°C target
Confusing with pork loin — scotch fillet has more fat and is more forgiving
Not resting — the juices need time to redistribute

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Frequently Asked Questions

How long do you BBQ pork scotch fillet?

BBQ pork scotch fillet for 5-6 min/side at 200-220°C (400-425°F). Internal temperature should reach 63°C (145°F).

What temperature should pork scotch fillet be when cooked?

The internal temperature for pork scotch fillet should reach 63°C (145°F). Use a digital meat thermometer for accuracy.

How long should pork scotch fillet rest after BBQ?

Rest pork scotch fillet for 5-8 minutes after removing from the BBQ. This allows the juices to redistribute for a juicier result.

Related BBQ Guides

All Cooking Times Internal Temperature Chart

Sources & References

America's Test Kitchen (YouTube)

Tested methods for ribs, chops, and pulled pork perfection.

Video

Serious Eats

Food Lab science for smoking pork low and slow.

Reference

Guga Foods (YouTube)

Creative pork BBQ experiments including belly and ribs techniques.