How long to smoke a brisket
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To whip up a perfectly smoked brisket, you must know the optimal internal temperature to pull it from the smoker. Pitmasters and BBQ champs recommend an internal temperature of 195°F and 207°F.
I believe 200°F is the perfect internal temperature for a brisket; here’s why.
What is the Best Internal Temperature for Brisket?
The perfect smoked brisket should be smoky, juicy, and tender in the middle, with a caramelized outer and crispy bark.
Brisket smoking time chartTo achieve all these characteristics, I believe the best internal temperature for brisket is 200°F.
Pulling your brisket from the smoker at this point allows for carryover cooking, where the temperature can rise up to 10°F after you pull it from the smoker.
But just as important, I am checking the texture. It is ready when my temperature probe slides into the meat like softened butter.
We’ll show you the internal target temperature you want to reach, how to get there, and how to measure it.
The Target Temperature for Brisket You Need to Reach Before Pulling It
The target temp
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