Internal Temp for brisket?

I smoke it till it gets to 160 - 165, then wrap in foil and bake till it hits 200, then let it rest in a cooler wrapped in towels

if you want it tender you will have to take it to 200

You can foil, butcher paper, or do nothing at 160-165. Basically when it hits the plateau point, if you want it to cook faster, wrap it.

If full packer 193-195 in the point, the flat is usually around 10 degrees higher.

Flat alone, 195-200.

Wrap and rest for an hour or two.

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You can foil, butcher paper, or do nothing at 160-165. Basically when it hits the plateau point, if you want it to cook faster, wrap it.

If full packer 193-195 in the point, the flat is usually around 10 degrees higher.

Flat alone, 195-200.

Wrap and rest for an hour or two.

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This guy knows what the frick he's talking about. The flat and point will be at two different temps. I usually pull it at the 190-195 at the thickest part of the flat.

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You can foil, butcher paper, or do nothing at 160-165.

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Around 165 is the famous "stall" that every brisket smoker knows about. The foil just minimizes how long your stall lasts. If you wrap it, make sure you wrap it tight and don't leave a lot of air in there or you will steam your brisket instead of the broken town tissues staying inside the brisket (which makes it tender).

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If full packer 193-195 in the point, the flat is usually around 10 degrees higher.

Flat alone, 195-200.

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This is good to go by although I tend to pull it around 180-190 depending on different factors (timing of other items, when is the game starting?, how much whiskey have I had? etc).

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Wrap and rest for an hour or two

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Dont' think I've ever let it rest 2 hours but definitely at least 45 mins to an hour.

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Are you people nuts? This is beef. Anything over 135 and you'll be eating boot leather. - Artie's former self

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Anyone have a link to that thread? People got mad.

don't have a link. But it was great

I'll see if I can find it.

I've been taught to look for certain physical characteristics rather than specific temperatures to determine when BBQ is 'done'. I have found that there is an inverse relationship between the point at which a brisket 'quivers' and its internal temperature. In my two years working in BBQ, the few experiments I conducted revealed that, brisket would temp between 168°F & 172°F when it achieved the jiggle. We'd wrap it tightly in double layers of plastic wrap then hold it in a CVAP before service. Tender moist brisket everytime.

That's it.