Beef Brisket has become a popular dish among grill masters. The excellence of a slow smoked brisket that’s cooked to perfection is the envy among BBQ eaters. And some overlook the all important aspect of what temp to pull brisket. We think it’s the key to a successful outcome.
We’ll give you all our tips to achieve that perfection.
Timing, Temp & Wrapping
The goal of a good brisket is to achieve nice, juicy meat inside and a crispy bark on the outside.
To do this, it’s all about the amount of time it takes to cook, the temperature at which it’s cooked, and how it’s wrapped and allowed to rest.
We’ll go over each one of these items in more detail.
The Best Internal Temp for Brisket
For a mouth-watering melt in your mouth brisket, the best recommended internal temperature is 195F – 204F degrees.
Even though the minimum temperature for the doneness of beef is 125F degrees, because brisket is thicker and consists of a fair amount of collagen, which is a connective tissue.
How Long Will Your Brisket Take?
We recommend cooking your brisket 1.5 hours per pound at 225F degrees. This will give you a nice tender and slow cooked outcome.
How Long Should You Wait Before Taking the Brisket Out?
When cooking your brisket at 225F, each pound will take about an hour and a half to cook.
But you’ll want to wait until the internal temperature of the meat reaches 195 – 204F degrees before taking the brisket out of the oven or removing it from the smoker.
At What Temperature Should You Smoke Brisket?
Your smoked brisket temperature and time chosen to smoke your brisket is a matter of personal preference.
Our preference is to use 225F degrees for a nice tender outcome.
However, some prefer 275F degrees to achieve faster results along with a crispier crust on the exterior.
How to Prevent Brisket from Drying Out
If brisket cooks too long or too quicky, it has a tendency to dry out. To keep brisket from drying out, we suggest removing it when the internal temperature reads 195°F.
Then you can allow it to rest. This will put the temperature just at 200°F by the time you are ready to eat.
How To Slice Your Brisket
The best way to slice beef brisket is to go against the grain to allow for the most tender outcome. Slicing with the grain produces a tough outcome.
To slice your brisket, allow it to rest first. Then, place it on a cutting board and use a good sharp knife, such as a chef’s knife or a butcher knife.
Cut the brisket as thin as possible, about ¼” thick and make sure to slice it against the grain.
Why Brisket Takes So Long to Cook
Brisket can take a relatively long time to cook compared to other beef. This is because it has collagen, which is a connective tissue. This makes the meat tough.
However, when beef brisket is cooked long enough, it dissolves the collagen and makes it melt in your mouth delicious and is quite tender.
Frequently Asked Questions
Following are frequently asked questions that relate to what temp to pull brisket. If you have a question that’s not answered here, feel free to drop it to us in the comments below and we’ll be happy to answer it.
At what temperature do you pull a brisket off the smoker?
When the internal temperature of the beef brisket temperature reaches between 190F and 203F degrees, it’s the recommended time to pull it off the smoker.
Should you rest your brisket?
Need to know when to pull brisket to rest? We recommend resting your brisket to allow the juices to redistribute before cutting so you don’t lose the juices all over the cutting board.
By allowing the meat to rest, they redistribute themselves and make for a more flavorful and moister outcome.
What temperature is brisket done in a smoker?
Whether you want to determine what temperature brisket is done in a smoker or what temp to pull brisket from the oven, we recommend pulling it when it’s between 190F and 203F degrees.