What is what temp is brisket done?

Brisket is generally considered done when it reaches an internal temperature of around 203°F (95°C). However, temperature alone isn't the only indicator. The more crucial factor is tenderness.

• Temperature Goal: 203°F (95°C) is a good starting point, but can vary. See the tip below about the "probe test."

• <a href="https://www.wikiwhat.page/kavramlar/Probe%20Tenderness">Probe Tenderness</a>: The brisket is truly done when a thermometer probe or skewer slides into the thickest part of the flat with little to no resistance, like inserting it into softened butter. This is often referred to as the "probe test." This might happen anywhere between 195°F and 210°F (90°C-99°C), depending on the specific brisket and cooking conditions.

• <a href="https://www.wikiwhat.page/kavramlar/The%20Stall">The Stall</a>: Be patient during the cooking process. Brisket often experiences a "stall" where the temperature plateaus for an extended period. This is due to evaporative cooling. Don't increase the heat; simply wait it out or consider using the <a href="https://www.wikiwhat.page/kavramlar/Texas%20Crutch">Texas Crutch</a> (wrapping in butcher paper or foil).

• <a href="https://www.wikiwhat.page/kavramlar/Resting%20Brisket">Resting Brisket</a>: Allowing the brisket to rest for at least an hour, preferably longer, is crucial. This allows the muscle fibers to relax and reabsorb juices, resulting in a more tender and flavorful final product.