Best Temp to Pull Brisket at

[Jerryjones]

I am a product manager for a small BBQ chain. I am trying to figure out what the best temp to pull a brisket out of the smoker would be. We currently pull at 180 degrees, maintaining a 35-40% shrink. We use a texas-style rub, 3-1 pepper to salt ratio and apply it right before it is put into the smoker. We do not trim, we receive a high-grade choice from our distributor and feel trimming will dry the meat out faster.

 

[chef jimmyj]

Assuming you smoke off several and hold hot at 140+, an IT of 180 gets you 90% tender and holding finishes the cook to probe tender, a therm probe slides in with no resistance. 1/4" Slices hold together but separate when gently pulled apart.
Putting a number temp on brisket is diffucult. Going low and slow, 225, Brisket can be probe tender at 190°. Hot and fast, you may need to take them to 200-205° for the same result. On average, YMMV as no two are the same, an IT of 195 results in tender brisket...JJ