What Internal Temp Means Brisket is Done?

Typically, a brisket is considered done when it reaches an internal temperature between 190°F and 203°F. This range is often referred to as the “sweet spot” for a perfectly cooked brisket. It’s important to note, however, that each brisket is unique, and the ideal internal temperature may vary based on personal preference and the specific qualities of the meat.

Achieving the desired internal temperature is a marriage of both patience and skill. As the brisket cooks, collagen, a connective tissue in the meat, begins to break down, rendering the brisket tender and flavorful. The higher the internal temperature, the more collagen will be broken down, resulting in the melt-in-your-mouth texture we all strive to get. However, exceeding the optimal internal temperature can lead to a dry and overcooked brisket, robbing it of its juiciness and tenderness.