Smoked Brisket Internal Temp: The Process You Need To Know

smoked brisket internal temp

Introduction

So, you plan on smoking a brisket? But, do you have any idea on how to do so? What about the smoked brisket internal temp? How could you tell that the meat is already done? Is it already cooked? Well, for a smoked brisket, determining its internal temperature plays a crucial role in knowing whether the meat is already cooked or not. So, continue reading as I guide you through the process of smoking brisket and knowing its internal temp.

What is brisket, by the way?

This brisket is referred as the cut of meat from the breast or the lower chest veal or beef. And the beef brisket is considered as one of the nine beef primal cuts. However, the precise definition of this cut could vary internationally.

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Also, the brisket muscles would include the superficial as well as the deep pectorals. Since cattle don't have collar bones, the said muscles would support about 60% of the body weight of a moving or standing cattle. And so, this needs a significant amount of connective tissue. Therefore, the resulting meat should be correctly cooked as for tenderizing the connective tissue.

Smoked Brisket Internal Temp: How to smoke a brisket?

So, here’s how to smoke a brisket:

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Prepare the Brisket

Begin with a brisket in the 10 to 12 pounds range, or this is the right size that fits on the grill. You need to trim off the excess top fat, or the fat cap, however, leave at least ¼ thick layer of fat in order to keep the meat moist during the long process of cooking.

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Sprinkle few tablespoons of rub on both sides of the brisket evenly. You can cook it immediately, or you might let it sit for a few hours in the refrigerator for the rub to penetrate the meat.

Smoking a brisket could be an easy process however it could last for a long time as well. And of course, you definitely have to be wary of the temperature both of your grill and of the brisket more importantly.

Tips for Checking the Temperature

Now that you have learned the process on how to smoke a brisket, you should be more than an expert when it comes to checking the temperature. Again, smoked brisket internal temp plays a great role in order for you to have a properly cooked meat.

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For you to achieve the best results, cook the brisket at 225 degrees for about an hour or 15 minutes every pound. There is a need to be aware of the fact that there could be numbers of variables which might affect the cooking time as well as the temperature. These include the times that the smoker is opened, the types of a smoker, the closeness of the brisket to the fire box, the thickness and weight of the brisket and more.

Most individuals would believe that once the internal temp of the brisket reaches 190 degrees, it is already done. However, it might also be partially done. It just depends on the fat content inside the meat. So, what are you doing to do now?

Once you cooked the brisket at temperature 225 to 250 degrees, you have to pull it off the pit and then put it in the cooler for around two hours if the internal temp is 203 degrees. The meat will hold the temperature very well inside the cooler, so it will continue to cook as well. The said method will aid you in cooking a very tender brisket.

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How to Slice Smoked Brisket

Of course, you also need to be very familiar regarding the right way of slicing the brisket. You should always slice the brisket against the grain. This will lead to making a cut of meat that is very tender. Just remove some fat from the top of the meat to see the direction of the grain in the meat then slice it.

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Since the grain usually runs the same direction in the flat, you could separate the point from the flat prior to slicing the brisket. It would also be a lot easier to see if it is being separated. It could be a little harder to accurately slice the point since the grain in it runs into different directions.

But, after certain practices at carving the brisket, you might find it a lot easier to know which directions the grains run.

How to Serve Smoked Brisket?

The moment you’ve learned the smoked brisket internal temp and that this meat is already done, the next thing to consider is the way how you will serve it for your guests to enjoy. Good to know that you have varied options to choose from.

Smoked Brisket as the Main Event


Smoked and sliced brisket is served either on its own or along with other smoked meats like barbecued ribs. Based on the regional variation, brisket might be served plain or with sauce, together with a variety of sides and more.

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Smoked Brisket as a Sandwich


Either sliced or chopped, brisket is the primary ingredient in a smoked brisket sandwich. The brisket is thinly sliced across the grain and being stacked on a bun. Or, you might dress it with gravy or barbecue sauce and could come along with raw sliced or grilled onions.

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Smoked Brisket Leftovers


Leftover smoked brisket could be reheated and might still be used in different ways. But, if there are only small pieces left, you might use them in a bean and tomato chili or be sprinkled to nachos together with shredded cheese, cooked beans, onions and chopped tomatoes. The smoked brisket bits will serve as the flavoring agent.

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Indeed, you can have many options whether how you can serve the delicious smoked brisket. And the options mentioned here are worth trying for. So, don’t wait any longer and try smoking a brisket now!

Final Thoughts

You couldn’t resist the delicious taste that a smoked brisket could offer, so you also don’t want to make mistakes when it comes to smoking it. That’s why, I have provided you a guide on how to do the process successfully, most especially in determining the smoked brisket internal temp. If you can smoke your meat the right way, you will also enjoy its taste with great satisfaction. Here’s a video you can also watch for further help on how to smoke a brisket.

I hope you have learned something from what I have discussed. You can leave your comments below for questions or suggestions. We will be delighted to read your thoughts about the topic discussed. Hit like and share this article with your friends and family as well! Happy reading!

Jeanette Schmidt

Hi all, I am Jeanette Schmidt. At the age of 29, my learning never stops. A native of Texas, I was raised to go big or go home. Although food is currently my life, I’m still looking forward to the day when I can cook for my own family. At present, I am engaged to my long-time boyfriend, Paul, who’s very supportive of what I do. Read more about me here.

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