Brisket internal temp

dayzed&confused

In your opinion what is the best internal temperature for slicing and serving beef brisket?

msloan

from the flat around 202-205....or whenever the probe goes in and out like butter.

from the point around 210-215.....especially if you are tying to make burnt ends.

these are my opinions of course. YMMV. I typically cook only Prime or Wagyu briskets.

dayzed&confused

Do you rest it or do you slice it that hot?

StillH2OEgger

I'm no expert, but I recall one or more of the experts on here saying 140 degrees was ideal temp for slicing.

dayzed&confused

I’m thinking 140 min, 150 max

KennyCJR

I slice when it’s not too hot to touch. 140* or so sounds right.

bgebrent

After it’s rested a couple hours, wrapped in a cooler, at any temp above 140.

nolaegghead

140F is about right

msloan

https://eggheadforum.com/discussion/comment/2423352#Comment_2423352

I always always always rest brisket.......sometimes up to 4 hours.....but at a minimum I shoot for at least tow hours.

I have never probed to see how hot it was during the slicing at that point. If it has been cooked right by me it always slices nice.

JRWhitee

My best briskets have rested and sliced around 140