The brisket is done when the temperature reaches 180 degrees to 185 degrees F internally or when a fork slides easily in and out of the meat. Remove and allow the brisket to rest for about 10 minutes.
With the brisket prepared you need to get the smoker ready. You will want a fire of about 200 F to 230 F (95 C to 110 C). At this temperature, you can expect the cooking time to be about 1 1/2 hours per pound. Do the math ahead of time so you know how long you will need to keep the fire going.
Twenty of those place the target anywhere between 185 and 200 degrees, while eight of those put the magic number right at 190. You might get tough brisket if you use the Salt Lick range of 165-175 degrees. BOTTOM LINE: Cook it to 190 degrees.
We set the smoker to 180 degrees F. for the final cooking process, but the internal temperature of the smoker with the lid closed can produce a higher heat which will cook the brisket up to 200 degrees F.
Return the brisket to the grill (or smoker) The brisket is finished cooking when it is very tender and reaches an internal temperature of 190 degrees F, about another 1 to 2 hours. Let rest for 45 minutes, then unwrap and slice. Serve with BBQ sauce on the side.
Not cooking the brisket long enough Even if we increase the heat and cook it in a 275-degree oven, you’ ll still need to plan for an hour per pound. The good news is that brisket tastes better the next day, and it gets more tender as it sits. After your brisket is finished cooking, let it cool down to room temperature.
On one hand, yes, you can overcook anything and it will come out dry. If you cook to recommended tenps, then the chances are much better they won’t. Cooking to 185° to 205° for pulling it should still retain moisture; injecting first will definitely aid it.
Most wood smokers aren’t perfect and the temp fluctuates, so a range between 225 and 275 degrees is fine. 6 After about 4 hours, begin to monitor the internal temperature of the meat. When it reaches 160 -170 degrees and has a deep reddish brown or nearly black crust on the exterior, it’s time to wrap the brisket.
Steps for Smoking a Juicy Brisket Step 1: Find a good brisket. Step 2: Add flavor to the brisket. Step 3: Add a topical rub. Step 4: Choose the type of wood. Step 5: Learn what kind of smoker to use. Step 6: Start smoking it. Step 7: Check the brisket’s internal temperature. Step 8: Maintain moisture.
Most barbecue experts recommend wrapping brisket when it reaches an internal temperature of 165-170 degrees Fahrenheit.
Brisket contains a lot of connective tissue, which can make it tough. The type of connective tissue in brisket is called collagen. Cook the meat quickly and you get tough, dry meat. Cook a brisket slowly, with some liquid, and the collagen turns into gelatin.
A good rule of thumb is to bring the meat up to an internal temperature of 185°F to 195 °F to attain this conversation of tough meat to melt in your mouth deliciousness. The ideal peak internal temperature of brisket should be 205°F-210°F since beyond that it will begin to dry out.
Whether it’s a brisket, ribs or a pork shoulder, the idea is the same: Allowing a big piece of meat to rest for a long period of time improves its texture and the overall eating experience. Pull the fully cooked meat from the grill. Wrap it in aluminum foil.