What is at what temperature is a brisket done?

A brisket is typically considered to be done when it reaches an internal temperature of 195-205°F. This is the ideal temperature for the collagen in the meat to break down, resulting in a tender and juicy brisket. It is important to use a meat thermometer to accurately gauge the internal temperature of the brisket, as overcooking can result in a dry and tough texture. Additionally, some pitmasters also recommend allowing the brisket to rest for at least 30 minutes after cooking to allow the juices to redistribute within the meat.