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Brisket internal temp
In your opinion what is the best internal temperature for slicing and serving beef brisket?
Comments
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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.
gettin lucky in kentucky! 2 XL eggs! -
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I'm no expert, but I recall one or more of the experts on here saying 140 degrees was ideal temp for slicing.
Stillwater, MN -
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I slice when it’s not too hot to touch. 140* or so sounds right.
Llano, TX - Med and XL BGE’s -
After it’s rested a couple hours, wrapped in a cooler, at any temp above 140.
Sandy Springs & Dawsonville Ga -
140F is about right
______________________________________________I love lamp.. -
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.
gettin lucky in kentucky! 2 XL eggs! -
My best briskets have rested and sliced around 140
_________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia
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