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When is brisket done

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  • Troutman
    replied
    When it wants to be. Not being sarcastic in anyway. They all come out a bit differently. My American Wagyu briskets are usually probe tender between 190-195*, while a big old tough select one needs 205-210*. Again it depends upon the protein to fat ratio, you need to render that and collagen to make it where it isn't dried shoe leather.

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  • Joetee
    replied
    195 is a good temp as well. This is probably my go to temp. My last one was I think 186 and it was awesome.
    My point was, most people seem to think 200-203 is ideal. Not me.

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  • LA Pork Butt
    replied
    I haven’t done near as many as I have Boston Butts, but in general I think 185 is on the low side and am more inclined to look for 195+.

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  • Joetee
    started a topic When is brisket done

    When is brisket done

    I've been researching brisket and have come to the conclusion that it's more important to be probe tender than try to reach a particular temperature of say 195 to 203.
    Of course, it's what ever you like. I've cooked them for 20 hours and I've cooked them for 11 hours. They are both done at a minimum temp of 165° but probe tender will result in a brisket that isn't tough and is real juicy. Going to 200° or so is ok but you lose some juiciness I think. So, I think they can come off at around 185° +.
    What say you?
    Last edited by Joetee; February 22, 2021, 09:11 AM.

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