Originally Posted by LostSoul
So the brisket is done when internal temp reaches 210-215?
Depends on your tastes, in the end. It's "when it gets like butter." You have to remember that while it rests it continues to cook as well. I think, realistically, I pull mine off the pit more in the 185-190 stage, and when it's done resting it's at the "target temp" of whatever it is, in all honesty the only time I really use my therms for target temps is when I'm cooking some kind of steak on the grill I'm not used to cooking on the grill, and I want it to be the perfect temp, at which point I start feeling the meat to see what it feels like as I press it, and can remove the therm from that "equation" as well.