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Can you undercook beef brisket? (Explained)

Can you undercook beef brisket? (Explained)

Can you undercook beef brisket

You can definitely undercook beef brisket. It’s usually the result of  a myriad of factors ranging from inaccurate temperature thermometers, not pulling the brisket off at the right time, and being too impatient.


Can you eat undercooked brisket?

It is not recommended to eat undercooked brisket. Since the collagen and connective tissue has not had a chance to render down fully, the brisket will be way too tough and chewy to try and consume. 

Depending on the temperature that you pulled the brisket at, it would technically be cooked enough to where it isn’t raw, but just is not something that you would want to eat at all. 


What happens if you undercook brisket?

Brisket goes through the process of rendering down all fat, connective tissue, and collagen as it cooks through. That is why you want the meat to hit at minimum, 200 degrees. That is the temperature that the brisket is considered done. 

If you don’t let the brisket reach the minimum temperature of 200 degrees, it will most likely not render down. The brisket would be chewy, very tough, and most importantly, undercooked.


Can beef brisket be eaten rare?

You do not want to eat a brisket rare. It will be way too chewy, tough, and undercooked. Brisket is meant to be brought to a minimum of 200 degrees internal temperature. That’s when it begins to render down fully and produce an amazingly tender piece of barbecue.