If i want my brisket "fall apart" tender, what internal temperature should i aim for? I usually go to about the 190-200 range and thinly slice, but this time I would like it to be fall apart tender? Thank you in advance!
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I always take a brisket to 203 IT then I do the toothpick/probe test.
As handly as thermometers are they are not the definitive answer to making good smoked meat. Just a tool as good as the user.
You are looking for the probe to encounter the basic resistance of warm butter.