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Hey everyone, it’s BBQ Dropout here! Today, we’re going to talk about one of the most critical aspects of cooking brisket: what temperature to pull it at. As someone who’s spent countless hours perfecting the art of smoking meat, I can tell you that pulling your brisket off the smoker or any other cooking device at the right temperature is crucial to achieving a juicy and tender brisket.
What Temperature Should I Pull My Brisket At?
When it comes to pulling your brisket off the smoker, you’re going to want to do so at around 200 degrees Fahrenheit internal temperature. However, it’s essential to note that just because your brisket hits this temperature, it doesn’t necessarily mean it’s done.
The best way to determine if your brisket is ready to be pulled is by using the probe test. Take a toothpick, thermometer, or probe and insert it into the thickest and thinnest parts of the meat. If there’s no resistance and the probe comes out clean, your brisket is ready to be pulled.
The Importance of the Probe Test
The probe test is a critical step in determining whether or not your brisket is done. It’s not about the actual temperature that the brisket hits but rather the feel of the meat.
The probe test ensures that all the connective tissue and collagen within the meat have properly broken down, resulting in a juicy and tender brisket.
Wrapping Up
In conclusion, pulling your brisket off the smoker or any other cooking device at the right temperature is crucial to producing a delicious brisket. Pull it off at around 200 degrees Fahrenheit internal temperature, and then use the probe test to determine if it’s ready to be pulled. Remember, it’s not about the actual temperature, but the feel of the meat.
By following these tips, you’ll be on your way to making the perfect brisket every time!
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.