People are very particular about this-and many a meat smoker swears by their temperature.īarbecue legend Aaron Franklin, for example, recommends pulling the meat between 195☏ and 203☏. Try a few different pull temperatures between cooks and see which one you like the most. Some recipes recommend taking the meat out at 180☏, 190☏, 200☏, or even 210☏, and that’s all fine. Remove the brisket from the smoker after it has reached an internal temperature of at least 170☏. Now that you’re armed with this knowledge, let’s get to the heart of the matter and answer the question you came here for: the pull temp. This, along with the size of the cut, is why it takes longer to smoke a brisket to juicy and tender than it takes to sear a steak to deliciousness. But it doesn’t get juicy and tender until its internal temperature has reached 185-195☏. In other words, a brisket is safe to eat when cooked to an internal temperature of 145☏. The most important thing you need to understand when it comes to smoking brisket is that collagen melts into juicy, succulent gelatin-the juice that gives brisket its mouth-watering qualities-when heated between 185☏ and 195☏. It also makes its meat tough unless it’s cooked properly. Collagen, a connective tissue, adds strength and structure to the cow’s body. It comes down to the fact that, as a cut of beef, brisket has a lot of collagen.
monocytogenes, and others) have long been killed.Īnd yet this isn’t the temperature at which you should remove your beef brisket from the smoker. At this temperature, the disease-causing bacteria on the surface (think E. Why Brisket Takes So Long to CookĪccording to the USDA, beef is cooked when it reaches an internal temperature of 145☏. The only way to determine if a brisket is fully cooked or not is to measure the internal temperature with a meat thermometer.
But remember that this is just an approximation. With such a brisket, you will have leftovers.Ĭonventional wisdom says brisket should be smoked for 1 hour per pound (assuming that you smoke it in the 225☏ to 275° temperature range). A brisket pulled too late is an overcooked brisket it’s tough to chew and hard to swallow. It isn’t juicy and tender because the collagen hasn’t had time to turn into gelatin. And an important consideration it is.Ī brisket pulled too early is a brisket that’s undercooked. There’s much to consider when smoking a brisket: Do you smoke the brisket whole, or do you split it into the flat and point cuts? Do you apply the rub overnight, or do you rub the brisket just before putting it in the smoker? To what temperature should you stabilize the pit?Ĭhief among these considerations is when-that is, at what internal temperature-to take the brisket out of your smoker.
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