Brisket Internal Temp: When to Pull for Perfect Results
Pull brisket at 195-205°F internal temperature for optimal tenderness. The exact temp depends on whether you want sliceable (195-200°F) or shreddable (205-210°F) meat. Temperature alone doesn't guarantee doneness—always combine with the probe test.
Brisket Temperature Quick Reference
For Slicing
195-200°F
For Shredding
205-210°F
Sweet Spot
203°F
Target Internal Temperatures
Different temperatures produce different textures. Choose based on your preference.
| Temp (°F) | Texture | Best For |
|---|---|---|
| 190-195°F | Firm, sliceable | Competition slices, lean cuts |
| 195-200°F | Tender, sliceable | Most home cooks, ideal balance |
| 200-203°F | Very tender | Aaron Franklin's preferred range |
| 203-205°F | Pull-apart tender | Chopped/shredded brisket |
| 205-210°F | Very soft | Shredded only, risk of mushy |
The 203°F Sweet Spot
Many pitmasters (including Aaron Franklin) target 203°F because:
- Collagen fully rendered
- Still holds together for slicing
- Tender but not mushy
- Consistent results across different briskets
Important: These are guidelines. The probe test matters more than hitting an exact number.
The Probe Test (Most Important Test)
Temperature is a guide, but the probe test tells you when brisket is truly done.
How to Do It
- 1Insert thermometer probe into thickest part of flat
- 2Push slowly through the meat
- 3Should feel like inserting into warm butter
- 4Little to no resistance = done
- 5Any resistance = needs more time
What Each Feel Means
Like cold butter
Needs 30-60+ min more
Like room temp butter
15-30 min more
Like warm butter
Pull now
Like liquid
Still edible, rest immediately
Test Multiple Spots
Why Temp Alone Isn't Enough
- Different briskets finish at different temps
- Fat content affects tenderness
- Cooking speed affects collagen breakdown
- Same temp can feel different on different briskets
Other Doneness Tests
Use these tests alongside temperature and the probe test for confidence.
Jiggle Test
- 1.Grab brisket with tongs
- 2.Shake gently
- 3.Should wobble like jello
- 4.If stiff, needs more time
Bend Test
- 1.Pick up brisket with gloved hands
- 2.Hold from the middle
- 3.Should bend/droop significantly
- 4.Meat cracks slightly at bend point = done
Visual Cues
- 1.Fat cap rendered and soft
- 2.Bark is dark mahogany
- 3.Meat has "loosened" look
- 4.Flat has slight jiggle
Pro Tip: Use ALL tests together. Temp + probe + jiggle = confidence.
Flat vs Point Temperature
Brisket has two muscles that cook differently. Understanding this helps you nail the timing.
The Flat (Leaner)
Done at 195-200°F
- Less fat, cooks faster
- More prone to drying out
- Pull when flat probes tender
The Point (Fattier)
Done at 200-205°F
- More marbling, more forgiving
- Takes longer to render
- Usually done after flat
The Challenge
The flat and point don't finish at the same time.
Solutions:
- 1. Cook to when FLAT probes tender (safer)
- 2. Separate flat and point mid-cook (advanced)
- 3. Accept point will be more tender than flat
- 4. For burnt ends, point can go to 210°F
Where to Probe:
- Primary: Center of the flat
- Secondary: Point (to monitor)
- Avoid: Fat seam between flat and point
Carryover Cooking
What It Is
Internal temp continues rising after you pull brisket from the smoker due to residual heat.
How Much to Expect
- Expect +5-10°F rise during rest
- Higher smoker temps = more carryover
- Larger briskets = more carryover
Example
Pull at 198°F → Rises to 203-205°F during rest
When to Account for It
If targeting 203°F, pull at 195-198°F
If wrapped and resting in cooler, carryover is less
If resting unwrapped, expect more carryover
Don't Over-Worry
- Brisket is forgiving in the 195-210°F range
- A few degrees won't ruin it
- The rest is more important than exact pull temp
Temperature During Rest
What Happens
- 1Pull brisket at target temp (195-205°F)
- 2Temp rises 5-10°F (carryover)
- 3Temp slowly drops during rest
- 4Slice when internal is 140-150°F
Rest Temperature After 2 Hours
Safe Holding
- Keep above 140°F for food safety (up to 4 hours)
- Below 140°F? Slice immediately or reheat
- Cooler holds temp longest (4-6 hours)
Ideal Slicing Temperature
140-150°F is perfect for slicing—hot enough for good texture, cool enough to handle safely.
Common Temperature Problems
Don't panic—these are all fixable. Here's what to do when things don't go as planned.
Brisket at 200°F but still tough
Cause: Collagen hasn't fully rendered yet
Fix: Keep cooking. Some briskets don't finish until 205-210°F
Brisket probes tender at 190°F
Cause: This brisket rendered early (it happens)
Fix: Pull it now. Don't wait for a higher number.
Flat done but point isn't
Cause: Point has more fat, needs more time
Fix: Pull when flat probes tender. Point will be fine.
Temperature won't rise past 150-170°F
Cause: The stall (evaporative cooling)
Fix: Wait it out or wrap to push through faster
Brisket hit 210°F accidentally
Cause: Left too long or temp spike
Fix: Rest immediately. Will be more tender/shreddable but edible.
Different temps in different spots
Cause: Normal—flat and point cook at different rates
Fix: Go by the flat temp (primary) and probe test
Temperature by Cooking Method
Good news: target internal temp is similar across most cooking methods.
| Method | Pull Temp | Notes |
|---|---|---|
| Smoker (225°F) | 195-205°F | Standard |
| Smoker (250°F) | 195-205°F | Same target |
| Smoker (275°F) | 195-203°F | Slightly lower |
| Oven (300°F) | 195-205°F | Same as smoker |
| Slow Cooker | 200-210°F | Braised texture |
| Instant Pot | 200-205°F | Fork tender |
Why It's (Mostly) the Same
- Target temp is about collagen breakdown, not cooking method
- Same protein science applies regardless of heat source
- Only texture/bark differs, not internal temp target
How to Take Brisket Temperature
Thermometer Options
Instant-Read (For Spot Checks)
- ThermoWorks Thermapen (~$100) - Gold standard
- ThermoPro (~$15-25) - Budget-friendly
- Insert, read in 2-3 seconds, remove
Leave-In Probe (For Monitoring)
- Insert before/after wrap
- Monitor throughout cook remotely
- Alerts when target reached
- Options: ThermoWorks Signals, Meater, FireBoard
Where to Insert
Probe Placement
Center of the flat, parallel to cutting board
Tip: For leave-in probes, insert before wrapping to avoid poking holes later and losing moisture.