Originally Posted by Boshizzle
Well, at the risk of starting a brisket war, you should get the brisket up to at least 205 degrees to be ready. For steak, 145 is good. Not so much for BBQ brisket.
Now, the fact is, brisket is ready when it's ready. However, when I cook it, it's ready to rest in foil for 2 hours once it reaches 205 degrees in the thickest section.
I am a proud brisket temperature taker. It works well for me.
Please, Unless you want to start ruining about 42% of your briskets... do not follow this advice. If you do... I hope you have deep pockets or you have low standards.