Brisket Internal temperature

[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]

So around 90c? Thanks

[michaelmilitello]

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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