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Brisket Internal temperature

Started by RHewitt, July 13, 2019, 11:14:57 AM

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RHewitt

Cooking a 5lb brisket tomorrow. What should it's internal temp be?
Will be slow cooking around the 150-200c mark.

michaelmilitello

For brisket internal temp is a guide.   For any tough cuts for smoking, you want it to cook until fork or probe tender.   The probe should go into the meat with little resistance.  195 F or 90 C is a good guide to start checking for tenderness.    Probe tenderness is different for each piece of meat.   I cook my briskets usually to 203-205 F. 


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RHewitt


michaelmilitello

Quote from: RHewitt on July 14, 2019, 02:58:25 AM
So around 90c? Thanks
Yes.   But make sure it's probe tender.  If it's not cool 1/2 hour longer and recheck.


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WMT

I am no brisket specialist by no means but I have cooked 4 or 5 of them as well as several eye of round roast in the same way I do brisket and they have come out tender and moist everytime, with the exception of one.  I only use a thermometer to tell me that it's getting close to done and then just probe it every 15 minutes until it probes tender.

Mike in Roseville

There is no correct temp for brisket. Make sure it's probe tender in the thickest part of the flat (if doing a whole packer). 90c might be a little low. Try checking it around 92c. I've had some not be done until 98.8c.




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