{"id":5139,"date":"2022-01-15T23:40:52","date_gmt":"2022-01-15T15:40:52","guid":{"rendered":"https:\/\/www.meatsmokinghq.com\/?p=5139"},"modified":"2023-01-02T00:09:41","modified_gmt":"2023-01-01T16:09:41","slug":"brisket-done-temperature","status":"publish","type":"post","link":"https:\/\/www.meatsmokinghq.com\/brisket-done-temperature\/","title":{"rendered":"Brisket Done Temperature – We Asked The Barbecue Pitmasters"},"content":{"rendered":"\n
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Removing a brisket from the smoker too early can result in a chewy texture, while leaving it in for too long can cause it to dry out. To ensure that your brisket is cooked to perfection, it is important to know the ideal temperature at which to remove it from the smoker. In this article, we will explore the best temperature to remove brisket from the smoker according to some of the world’s top barbecue pitmasters, as well as how to test for tenderness and other considerations to keep in mind while cooking.<\/p>\n\n\n\n
The ideal temperature to remove your brisket from the smoker is anywhere between 195\u00b0F and 203\u00b0F.<\/strong> However, most barbecue experts don’t go by temperature alone. Performing a tenderness test is the best way to tell if brisket has reached ideal tenderness. Poke the brisket with a toothpick or thermometer probe. If it feels like poking a stick of butter, then you have reached ideal tenderness.<\/strong> If there’s some resistance, then it needs a little longer. <\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n The internal meat temperature of 203\u00b0F is often considered the magic number for achieving the perfectly smoked brisket. This is because at this temperature, the brisket should have reached the ideal level of tenderness and flavor. However, it is important to note that every brisket is different and may be ready at a different temperature. Therefore, it is important to not rely solely on your thermometer and to also test for tenderness using a toothpick or thermometer probe. <\/strong>To do this, insert the probe into the brisket and see if it feels like it is going into a stick of butter with no resistance. If there is some resistance, the brisket may need more time to cook. By learning to test for tenderness, you can ensure that your brisket is cooked to perfection every time.<\/p>\n\n\n\nKey Points<\/h2>\n\n\n\n
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203\u00b0F: The Magic Number For Smoked Brisket <\/h2>\n\n\n\n