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!
SmokingMeatForums.com Top Picks
- 9,323 Posts. Joined 4/2013
- Location: South Louisiana, on the Mississippi
- Points: 1680
- Select All Posts By This User
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.