At What Temp to Pull Brisket


There are many distinct schools of opinion when it comes to smoking brisket. Some argue that the lower the heat, the tastier the brisket. Others believe you should start hot and quickly, then drop the temperature to complete. Others, however, think that you should begin slowly and gradually throughout the process. So, at what temp to pull brisket?

How Long Do You Smoke a Brisket?

If you’re like the majority of people, you probably get a favorite beef brisket recipe. And you’re probably very established in your techniques for cooking it. Have you ever wondered when to pull brisket off the smoker and how long it would take your brisket to cook? 


When cooking, our usual rule is to allow between 30 and 60 minutes per pound. A 16-pound brisket, for example, will need approximately ten and twelve hours to cook at 275 degrees F. Trimming, seasoning, injection, and cooking will all take between eighteen and twenty hours. Make sure that you give yourself enough time to accomplish the finest outcomes. It’s also essential to utilizing in the brisket you’re preparing. The cooking time for a whole packer brisket, which contains the point and flat, is longer than for a flat-cut brisket. In addition, if you prepare a smaller brisket, it will cook faster.

So, the next time you’re wondering how long your brisket will take, keep these considerations in mind. Allow lots of time to savor the delectable results!

The Best Internal Temperature For Brisket

What is the best temp to smoke brisket? Professionals might rely on appearance and texture to instruct them, but new cooks should rely on the internal temp of brisket as a benchmark. The ideal brisket internal temp is a hotly discussed topic, and most individuals will provide you with a different solution.

Aaron Franklin, the operator of the Franklin Barbecue restaurant, maintains that 195°F is the best internal smoked brisket temperature, but other experts say 202°F is the greatest. Others argue that the interior temperature should be around 180 and 190 degrees Fahrenheit. At this point, the collagen will have rendered down and the meat will be soft.

The temperatures recorded by the point and the flat will vary, and the flat will just be cooked well before the point. Because the flat is finished first, some folks will remove the brisket from the grill, remove the point, and then return the point to the grill to complete.

There is no correct or incorrect answer when it comes to brisket temperature. Each brisket will come with its own distinct characteristics, but there are a few pointers that will help you make the perfect brisket.


After the brisket has reached 185 to 195 degrees Fahrenheit, remove it from the grill and wrap it. Wrap it in butcher paper twice or three times and push the probe through the wrap. After repositioning the brisket on the smoker, recheck it every hour until it gets 200°F. There is also a suggestion to remove the brisket between 160 and 170°F.

A second alternative is to abandon the plan entirely and simply wait out the standstill phase. This takes longer since the interior temperature continues to rise slowly. If you follow this method, the brisket will have a crisper bark and a smokier flavor.

It is recommended that you use a leave-in instant-read thermometer to monitor the inside temperature. Your grill and smoker may already include a built-in thermometer. Pellet smokers really are equipped with two probes: one for the flat and one for the point.

Whatever temperature you aim for, keep in mind that the brisket might rise another 10 degrees after you remove it from the smoker. As a result, if you want a temperature of 200°F, remove it from the grill at 190°F.

At What Temp to Pull Brisket? 

After the brisket has hit an internal temperature of a minimum of 170°F, pull it from the smoker. Some recipes call for taking the meat out at 180°F, 190°F, 200°F, or even 210°F, and that’s all OK.

Try out a couple of different pull temperatures between cooking to discover which one you prefer. People are quite fussy about it, and numerous meat smoker swears by it.

Aaron Franklin, a barbecue legend, suggests removing the meat around 195°F and 203°F. Will Fleischman, a Texas pitmaster and the writer of Smoking Meat: Perfect the Art of Cooking With Smoke, recommends 170°F.

The crucial thing is to not remove the brisket from the smoker too soon since the collagen has not really changed into gelatin and the flesh is still tough and chewy.

Remove the brisket from the smoker, then take it from the aluminum foil or butcher paper, and set it on a cutting table or wooden cutting board to cool for 1 hour.

During that time, the smoked brisket internal temp will climb by 10 degrees due to carryover cooking. So, if you remove it from the smoker at 170°F, it will reach 180°F, a.k.a. serving temperature, by the time it has rested.

As the smoke caresses the brisket and the Maillard reaction occurs on the surface, higher draw temperatures result in a darker, crispier bark as well as a brisket with a richer scent and deeper flavor. Still, low and slow cooking, as well as a low pull temperature, offer advantages.

Should the Brisket be pulled before or after the Stall?

Briskets, being the hunks of meat which they are, get a tendency to stall at temperatures ranging from 150°F to 170°F. When a brisket stalls, evaporative cooling occurs and the internal temperature of the beef stops rising, often for hours, as it loses roughly the same amount of heat as is delivered to it from the hot air.

It is totally up to you whether or not to remove the brisket from the smoker at this point. When in doubt, check the interior temperature of the meat. For instance, if the brisket stalls at 150°F, it’s best to wait it out and keep it in the smoker until it reaches at least 170°F. If it stalls and your guests arrive late, you may want to pull it out so you can eat dinner in an hour.

How to Wrap Your Brisket

Wrapping your brisket is the best technique to accelerate the cooking process and protect it from drying out. This retains heat, moisture, and smoky flavor while reducing bitterness. If you wrap it too soon, the bark will be too soft.


While foil can be used to wrap the beef, many chefs prefer butcher paper. Because foil reflects heat, it can cause overcooking and oversteaming. Butcher paper enables the meat to breathe while also keeping it from becoming soggy. It permits smoke and heat to penetrate the meat, imparting a smoky taste and assisting in the development of a crispy bark.

Pink butcher paper is all the rage right now. It is strong, moisture and heat-resistant, and will not alter the flavor of the meat. It is created from FDA-approved, food-grade virgin Southern Pine pulp and is sometimes referred to as peach paper. Make sure that the pink butcher paper you purchase is unbleached, heavy-duty, unwaxed, and food-grade.

So, at what temp to pull brisket? Pull the brisket from the smoker once it has reached a minimum internal temperature of 170°F. Allow it to rest for just an hour before carving to allow it to finish cooking and become juicy and tender.

Although it may appear to be a daunting task, smoking a brisket to perfection is achievable. When you understand when to remove the brisket from the smoker and what the internal temperature should be, you’ll be well on your way to making the best brisket to impress your friends and family.

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