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Howdy y’all, BBQ Drop Out here with some tips on what temperature to pull your brisket and how to let it rest. As any pitmaster knows, resting your brisket after cooking is just as important as cooking it to the right temperature. Here’s what you need to know to get that perfect, juicy, and tender brisket.
What temperature to pull brisket off the smoker?
You’re going to want to pull your brisket off the smoker when it reaches an internal temperature of around 200 degrees Fahrenheit. However, it’s important to note that just because your brisket has reached that temperature, it doesn’t necessarily mean it’s done.
The real test is to make sure that the brisket is probed tender. To do this, use a toothpick or thermometer and reinsert it into the meat all around. If there’s little to no resistance, then it’s done!
How to let your brisket rest?
Once you’ve determined that your brisket is probed tender, you can take it off the smoker and unwrap it. Let it sit on the counter for about 30 minutes to let all the carry-over heat expunge from the meat. This step is crucial as it ensures that the meat doesn’t overcook if you store it for an extended period.
Once the brisket has cooled down, you can re-wrap it or place it directly inside of a cooler. This will allow all the temperatures to come down to an adequate range to where you can slice the meat easily.
How long should you let your brisket rest?
Resting your brisket is an essential step as it helps the meat to retain its juices, flavor, and tenderness. You should let your brisket rest for about 3-4 hours in a cooler or any other storage container with good insulating properties.
During this time, all the collagen and connective tissue in the meat will have a chance to come down to an adequate temperature range, making it much easier to slice.
Final thoughts
Getting that perfect brisket is all about understanding when to pull it off the smoker and how to let it rest. Remember, the internal temperature of the meat is just a guide, and the real test is how tender the brisket is.
So, use your thermometer and toothpick, and once the meat is probed tender, it’s time to let it rest. By following these tips, you’ll be able to produce an amazing quality brisket that will be the talk of the town. Happy smoking!
Robert is a certified Pitmaster, with over a decade of experience in smoking the best meats you’ll ever feast upon. He also has a Bachelor of Business Administration from the University of Texas at San Antonio. When he’s not researching technical topics, he’s most likely barbecuing in his backyard.