When you cook to the proper internal temperature for brisket, that large and tough cut of beef becomes an icon of barbecue that is tender, juicy, and flavorful. You achieve that tenderness by smoking the brisket low and slow until an internal temperature in the 192°-208° range.
While a range may seem like a cop-out when trying to answer the best internal temp for beef brisket, there’s good reason for providing a range. Beef brisket is properly done when the muscle’s connective tissue has rendered and broken down. This transforms the brisket, which was a hard-working muscle when the cow was alive, from a tough piece of meat to that beautifully tender, smoky cut beloved by so many. That’s why we give a temperature range rather than a specific temperature and certainly why we don’t give you a cook time.
If you want to take on a brisket in your own backyard, don’t fear. It takes time, patience, and practice, but it’s well worth it. You need to know which brisket internal temperature you’re looking for, when to pull it off your smoker, what the brisket will be like if it’s undercooked or overcooked, and even a bit of insight as to why pitmasters seem to disagree on what is the actual best internal temperature for brisket.
Is brisket done at 190 or 200? The doneness of brisket can vary, but it’s often considered done at an internal temperature of 190 to 200°F (88 to 93°C). However, brisket can be tender and delicious even at slightly lower internal temps if it’s been cooked low and slow.
Why Does My Brisket Internal Temp Stop Rising?
When you’re monitoring the internal temp of your brisket, it’s quite common to notice that the temperature will stop rising, or plateau, sometime between 150°-170°F. It’s commonly known as the stall, and it can be absolutely nerve-wracking if you aren’t expecting it and it’s your first time smoking a brisket.
The picture below shows a brisket cook I did. At around 160° the brisket temp increase starts to flatten out. At 172° I wrapped the brisket and at 180° the briskets internal temp started increasing faster again. This stall lasted from 160°-180°.
The stall happens when the moisture evaporating from the surface of the meat overcomes the heat from the smoker. It’s a lot like how we humans sweat to cool off. This will cause the briskets internal temp to stall its rise, hence the name.
You can combat this by wrapping your brisket tightly with either food-grade pink butcher paper or the more common household item aluminum foil.
What Happens If We Undercook Brisket?
If we smoke our brisket until it’s technically safe to eat by USDA standards but not to the range we’ve discussed, then the brisket will be chewy and tough to eat. All the tough internal tissue and fat will still be present. While you will still have the smoky flavor, the brisket won’t be tender.
Can I pull brisket at 190?
FAQ
Can brisket be pulled at 195?
What if my brisket stalls at 190?
What temperature do you pull off brisket?
What temperature do you pull brisket for long rest?
Can you pull brisket off a smoker at 190?
At 190°F, the brisket’s connective tissues will not begin to render, which means you will be eating undercooked brisket if you remove it at this stage. Furthermore, pulling brisket off the smoker at 190°F is fruitless since there will not be enough heat to increase the temperature to 200°F. Can I Pull Brisket off at 195?
What is the healthier substitute of brisket?
Brisket is high in fat. Instead of brisket, lean meat like chicken, turkey and fish will be a good option for healthy lifestyle. Chicken is good source of protein and has very less fat. Omega-3-fatty acids are good for healthy heart, which we used to get from fish.
Should brisket be pulled at 145 degrees?
No, pulling brisket at 140°F is not recommended. It’s best to avoid pulling the brisket at temperatures lower than the safe internal temperature range of 145°F. Temperatures below 145°F can leave the meat in the danger zone for bacterial growth.
How do you Know If brisket is ready to pull?
The texture of brisket plays an important role when deciding on whether its ready to pull from the smoker. But if you’re new to the cooking game (and not sure what texture the brisket should be) it’s always safe to go with the internal temp of the brisket as your indication to pull it.