Final Brisket Temp

TRex

Okay, brisket seems to be a popular subject today, so here's another question:[p]What should the final internal temperature of my brisket be?[p]In forum posts over time, I've seen 190, 195, 198, 200, 201 . . . [p]Is there a big difference in tenderness/juiciness from 190 to 200? Is this just a matter of how patient you can be, or is there a benefit in waiting for the higher temperatures? Does this final internal temperature affect how long you should wrap in foil/towel for the rest period prior to slicing?[p]Thanks again for indulging my lack of brisket knowledge.[p]TRex

JSlot

Internal temp is something you'll have to experiment with to find what suits you best. There is a pretty big difference in 190° and 200° IMHO. I pull my briskets around 190° and let them rest for an hour or more. This results in a very sliceable piece of meat, but the slices pull apart very, very easily when pulled on opposite ends. At 200°, you will have more of a pulled pork/shreddable texture, which a lot of folks on here prefer. Try it both ways and see how you and your guests prefer it! That's a great excuse to cook another one soon![p]Jim

Unknown

TRex,
If your cooking a prime brisket because of the fat content that brisket will cook closer to 1 hour per pound and be finished at internal temps closer to 185º. By contrast a select will need 1 1/2 to 2 hours a pound and a finish temp at 200º or higher. A choice brisket is were between those two extremes.
What you are working with dictates your tactics if you try to use one finish temp then your results will very greatly.
Jim

Big John

TRex,
I do my briskets at 210º. Check out the recipe from the boys at PURPLE SMOKE. I tried it and it suites my taste just fine. Everyone likes it a different way, so experiment and see what suites your fancy.[p]http://home1.gte.net/res004na/index.html[p]Big John

BluesnBBQ

TRex,[p]I check it by sticking a fork in it and trying tu turn it. If the fork can turn, the meat is ready to come out of the Egg.

Gandolf

TRex,
I'm a 200 fan, but I serve within half an hour or so. Let it rest on the kitchen counter for that amount of time.