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miniscus
miniscus Posts: 27
in Beef
For a smoked brisket what internal temp does one shoot for to be sure it has reached correct donemess. 



Thanks
Bill
Ft worth, TX

"He who asks a question is a fool for five minutes, but he who never asks a question is a fool forever."

-Dr. D. Tartar
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  • lkapigian
    lkapigian Posts: 10,767
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    Go by feel, not temp ..,but as a guide, I start probing close to 200. Higher grades such as prime may probe better at a lower temp
    Visalia, Ca @lkapigian
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  • pgprescott
    pgprescott Posts: 14,544
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    195-205. Poke test telss no lies. 
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  • lousubcap
    lousubcap Posts: 32,396
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    As above, the key to the finish-line with a packer brisket is when the thickest part of the flat "probes like buttah".  (Do not pay any attention to the point-the higher fat content protects it til the flat arrives.)  Temperature is only a guide and that is temp in the flat.  FWIW-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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