- Joined Aug 1, 2010
Seems like everybody here goes by the internal temperature to know when a brisket is done - but I'm confused about the numbers. The common wisdom is to take it up to 165 degrees, then foil it and take it up to 195 degrees. But every meat thermometer I've sen says that 165 is when the meat is done to a "medium well" - medium rare is 145 degrees. Taking the brisket up to 165 and then foiling it for another 20 degrees or more seems to result in a pretty dry meat. Am I misinterpreting something, or is it okay to use the 145 degree measurement to start the foil portion of the cook?