Please....the brisket is done when it's done. Probe it. Feel it. Do whatever you have to do to make sure it's done. But please don't use time or temperature as a measure of when it's done. This is an art. Be artistic. Be patient.
Usually, the brisket is done when it's internal temperature reaches about 203 degrees. But not always. Sometimes sooner, sometimes later.
I offer my humble opinion here - it's done when it's done. Trust yourself and your senses. You'll know when it's done. Experiment. If you think you smoked it too long...well, it may be perfect. Moist and tender is the goal.
Make sure you rest it down to about 150 degrees before slicing and serving.
My 2 cents. Happy smoking to all!
Jeff
Jeff's Texas Style BBQ
Marysville, WA
Usually, the brisket is done when it's internal temperature reaches about 203 degrees. But not always. Sometimes sooner, sometimes later.
I offer my humble opinion here - it's done when it's done. Trust yourself and your senses. You'll know when it's done. Experiment. If you think you smoked it too long...well, it may be perfect. Moist and tender is the goal.
Make sure you rest it down to about 150 degrees before slicing and serving.
My 2 cents. Happy smoking to all!
Jeff
Jeff's Texas Style BBQ
Marysville, WA