brisket temp?

Discussion in 'Beef' started by morkdach, May 23, 2009.

  1. morkdach

    morkdach Master of the Pit OTBS Member

    got a nice brisket on what temp 180 or so cant remember got pics for qview later
  2. fire it up

    fire it up Smoking Guru OTBS Member

    I believe 185-195 for sliced and 205 for pulled.
  3. morkdach

    morkdach Master of the Pit OTBS Member

    i just want to slice it
  4. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    I always take brisket to 190 for slicing. Always tender but not falling apart.
  5. morkdach

    morkdach Master of the Pit OTBS Member

    thanks guys 190
  6. jamesb

    jamesb Smoking Fanatic

    Please remember that the internal temp is only one guide of deciding when the brisket is done. Each piece of meat is different. I've had briskets finish as low as 188° and some I've had to take to 205° before they gave up and decided to become tender. Use the internal temp as a guide to let you know when it is getting close. The single best, for me, way to tell if a brisket is ready is to feel the resistance to a meat therm probe (or similar thin pointy object) going into and being pulled out of the flat. If it takes a bit of effort to poke and remove the probe it needs a bit more time. If it goes in and pulls out very easily, your golden. Also don't forget to let the brisket rest for a good while before slicing.
    slimc likes this.

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