Brisket ?

[elhefe]

At what internal temp do you pull your brisket off the pit?

[WTucker]

Start checking for tenderness when it gets to 195 or so. When the temp probe goes in like a hot knife in butter, it’s ready to pull. Don’t go by temp only.

[Bruiser]

201.78408543 degrees f

[bmac]

Brisket ?

Mines mid to high 190 to 202, depends on my patience


Sent from my iPhone using Tapatalk

[ctom87]

202. I do not touch it before then. Perfect brisket every time.

wrap at 160.

[JTCowpoke]

Start checking for tenderness when it gets to 195 or so. When the temp probe goes in like a hot knife in butter, it’s ready to pull. Don’t go by temp only.

Best answer is this one.

[Grant2]

Wrap at 160 pull at 205 wrap in towel and let it rest in a cooler for an hour.

[TxBowHntr]

It depends on each brisket. I go by feel like WTucker says. When the probe slides in like butter, I pull it. Typically this is around 198-205 degrees in the flat. Be sure to let the brisket rest. This will give the point time to tighten just a bit as it is usually very loose when slicing. I prefer 2 hours or so in a cooler. Happy smoking!