Internal brisket temp?

Neither. Some are done at 198* and some at 210* - everyone is different. Cook by feel, probe tender. And rest it 1 hr minimum.

while cooking low and slow the internal temp will "probably" be below 200 but you really cannot go by internal temp. smitty is right...look up probe tender if you want to consistently get them right. nothing wrong with noting temps but just don't rely on it for a true sign of a brisket being done. use the IT for knowing when it is time to start checking for doneness.

Having cooked and logged over 50 brisket cooks I learned a few things:
1. Prime or better - I've had horrid results with cheap meat
2. I cook to 200-203 (depends on temp and feel) and rest for at least 2 hours, usually closer to 3 hours
3. Many say you learn the feel of the meat for when it is ready - this is true. But if you don't do many briskets, it is hard to learn. So get a GOOD meat thermometer. The $4 to $12 ones from Walmart, in my opinion should be tossed... I use a Thermapen. If that is a bit to much (its worth the investment) there are a few decent Lollipop Thermometers out there starting out at around $30. This will help you with temp probing method ... once you've done enough, just like the other guys have said, you'll get a feel for the meat.

Just my thoughts...

I don't even look at finishing temps anymore. Briskets are done when they are probe tender. Some are harder to break than others. Also a long rest is also key, I try to rest mine a minimum of 3 hours.

You'll probably get a lot of "you can't cook to any given temp yada yada" responses. But you are very specifically asking about temp so hopefully you will get some useful help without too many flippant replies :-D.

I agree there isn't a magical temp out there for finishing, but monitoring your technique and time/temp can give you fairly predictable results for a magical temp to start checking. For me when cooking choice I don't check for doneness until 202. Waygu I don't look until 204-205. This is cooking in the 250-325 range. When I go hotter 350-375 I notice the briskets don't finish until 207-210 or even a little higher.

So it cooking temp is a big factor, but even in the mid 250 range I can't tell you the last time I had a brisket be done before 202 and this never fails me. So much of it comes from practice and learning your smoker and practicing consistency.

And of course technique and things like wrapping, panning, butcher paper can all play into why one brisket finished a certain temp vs another. Have fun playing around.

Great question! :-D

I cook mostly Selects and they are Delicous.

The reason so many give the response "cook to probe tender not temp" is because its such solid advice. It isn't because they want to be cool are flame things up.

I truly believe the best way to learn how to nail down brisket is to remove the safety net and preconceived notions of cooking to temp.

Let go, trust the feel. Your food will get better faster.

Were the ones you were cooking from Costco prime grade? I've found that prime briskets tend to probe tender at a lower temp than select or choice.

You asked for temps. Here goes

Smoke at 275
At 165 IT wrap in foil if select- butcher paper choice and up
At 205 remove wrap foiled/papered brisket in towel/place in cooler

1.5-2 or three hours later remove

At about 165 slice chop and serve

These temps will work "most" times. However sometimes the cow don't play fair. I often get called into work during a long cook. These are the directions I give my bride when a call in occurs.

Nothing was trashed- the world didn't stop and she was thrilled. Again you really need to go by feel and probe tender for 100% success. But these temps will get you going.

SmittyJonz said:

I cook mostly Selects and they are Delicous.

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I think with enough practice you can turn any brisket tender.

You are cooking at the same temp I cook my big meats. I cook a lot by time, knowing that during a comp at a certain time my brisket should be around 185°-190°. They usually probe tender at 193°-197°

hope this helps