Smoked beef brisket is a delicious but challenging meat bbq recipe to perfect. Because it is the toughest part of the cow, you need to get the internal temp for brisket and cook time right to produce a crispy outer crust with a tender and juicy inside.
Not only do you have to get the internal brisket temp correct, but you also have to know how to season and wrap the brisket properly as well as hot to get the brisket smoker temp right to get that nice crust.
So, what internal temp for brisket is considered best? We’re going to cover everything you need to know to make a great beef brisket in your home smoker.
From how to choose the right brisket, how to prepare it, how to smoke it, and the best temps for various stages. Before long, you’ll be a pro at cooking this delicious meat!
How To Choose a Good Brisket for Smoking?
The first step to smoking a brisket is choosing a good quality piece of meat! A fine brisket will have a good marbling pattern throughout the meat.
It should be a deep red color with marbling that creates patterns of white swirls and lines throughout. Choose a cut that has a significant fat cap on it, which will help to keep the meat moist while smoking.
Some people also swear by the bend test. If the piece of meat bends well in your hands when you hold it, they believe it will yield more tender meat.
When To Pull Brisket Off the Smoker?
Are you wondering what temp you smoke brisket? Deciding on the brisket smoking temp can be tricky.
Traditional Texas-style brisket is usually smoked at 225 degrees and is considered the safest temp to smoke a brisket for beginners and BBQ competitions.
However, experts say that brisket can be smoked at temperatures as high as 300 degrees once a person is comfortable and more familiar with the cooking process.
It takes several hours of smoking the brisket at these consistent temperatures and checking the internal temperature of the meat with a meat thermometer to know when to pull the brisket off of the smoker.
The Best Internal Temp for Brisket
There are differing opinions on what temperature brisket is considered done. Brisket is done when the temp has reached an internal reading of at least 180 degrees Fahrenheit.
This “done” temperature will vary according to experts, but as a general rule, the best internal temps for brisket will fall between 180 degrees and 210 degrees Fahrenheit.
Why 210 For the Internal Temperature?
Reaching 210 degrees Fahrenheit as an internal temp for brisket is often recommended for beginners because of safety reasons and to make sure that the meat’s connective tissues are fully given a chance to gel, which results in tender brisket.
The smoked brisket internal temp should not, however, exceed 210 degrees because then you run the risk of overcooking the meat.
Wrap Brisket at What Temperature?
You know what temp to cook brisket, but when do you wrap it? Once your brisket has a firm bark on the outside and the internal meat temperature is between 150°F and 160°F, you can wrap the brisket in foil or butcher paper and raise the smoker temperature to 275°F.
Tips To Avoid Overcooking Brisket
To avoid overcooking your meat, never exceed the brisket internal temp of 210 degrees Fahrenheit.
Also, pay attention to whether or not the meat shows any resistance when you poke the probe in and out of the meat.
While this isn’t an exact indicator of doneness, it can hint at how tender the meat is or if it needs to cook a little longer. It’s also important to let the brisket rest for the full resting time to seal in the juices.
And of course, following the recipe exactly is the best way to avoid overcooking your brisket.
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Frequently Asked Questions
What Temp Do You Pull Briskets Off?
The best way to tell when to take brisket off the smoker is by checking the meat’s internal temperature. These temps will vary from 180 to 210 degrees depending on personal preference and different recipes.
Is Brisket Cooked At 165?
What temperature is brisket done at? Experts say an internal temperature is between 180 and 210 degrees for proper doneness. An internal temp of 165 degrees is when you should wrap a brisket, but it is not considered done at that temperature.
Can I Pull a Brisket At 190?
Yes, you can pull the meat off the smoker at 190 degrees internal temp of brisket. Follow proper resting times to ensure that the meat is done and ready for slicing.
Can You Eat Brisket At 180 Internal Temp?
At what temp is the brisket done and ready to eat? Experts say you can eat a brisket that has been cooked to at least 180 degrees internal meat temperature.
Keep in mind that brisket temps might fluctuate because of varying thickness. The point temp may register differently than the flat because of this and it is important to reach at least 180 degrees in both locations for the meat to be considered truly done.
Once your meat has been fully cooked, you may eat it at whatever temperature you like after that.
- 1 fresh 7-8 pound beef brisket
- 2 tablespoons olive oil
For the Rub:
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons chili powder
- 1 tablespoon ground mustard
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 tablespoon smoked sea salt
For the Mop Sauce:
- 2 cups beef broth
- 1/4 cup olive oil
- 2 tablespoons Worcestershire sauce
- 2 tablespoons hickory-flavored liquid smoke
- Brush the brisket with olive oil all over until it is fully coated
- Combine the rub ingredients in a small bowl and mix well. Rub over both sides of the beef.
- Place brisket on a baking sheet. Cover with plastic wrap and refrigerate overnight. (You can leave it in the fridge for 2 days before smoking.)
- Meanwhile, combine the mop sauce ingredients in a small saucepan.
- Simmer the sauce for 15 minutes, stirring occasionally.
- Take off the heat and cool, then refrigerate until ready to grill.
- When you are ready to grill the brisket, first soak hickory and mesquite chips or pellets and add them to the smoker according to the manufacturer's directions. Heat the smoker to 225 degrees.
- Uncover brisket. Place brisket in smoker fat side up; smoke for 2 hours.
- Brush generously with mop sauce; turn the meat. Continue smoking the brisket. for 2 more hours.
- After two hours, brush the brisket generously again with the mop sauce.
- Wrap the brisket securely in heavy-duty aluminum foil; smoke until a thermometer inserted in beef reads 190 degrees. (This should take 4-5 more hours.)
- Let the beef stand 20-30 minutes before slicing; cut it diagonally across the grain into thin slices. Enjoy!