We strive to provide you with authoritative, trustworthy, and expert advice. In doing so, the staff at bbqdropout.com performs extensive research, editing, and fact checking to every post on this webiste. If you feel that this article can improve, please feel free to reach us at staff@bbqdropout.com
Before continuing this article, I wanted to let you know that I have a YouTube channel where I showcase all sorts of video content related to BBQ. Subscribing would mean a lot to me, and I very much appreicate all the support!
Hey there, it’s BBQ Dropout here, and if you’re wondering what temperature you should pull your brisket point at, you’re in the right place. Let’s dive in!
What temperature should you pull brisket point at?
First things first, a brisket is a brisket no matter if it’s the flat, point, or both of them combined, like a packer-style brisket.
So, you’re definitely going to want to pull your brisket point at around 200 degrees Fahrenheit internal temperature.
Employ the probe test to ensure tenderness
Now, just because it’s at 200 degrees Fahrenheit, it doesn’t necessarily mean it’s done. You’re also going to want to employ the probe test.
Make sure it probes tender with no resistance whatsoever. That’s how you’ll know it’s done.
Why the point finishes faster than the flat?
In my experience, the point typically finishes faster than the flat. I believe it’s because of the high-fat content. Fats are a little bit easier to render down than the more leaner connective tissue type of cut that the flat is.
That may be why you’ll commonly see the point actually tipping out at around 200 degrees a lot quicker than the flat would.
What to do after it’s done?
If you’re smoking or cooking only a point of the brisket, and it’s at the right temperature and probes out correctly with no resistance, then it’s ready to be pulled, stored, and properly sliced thereafter.
Final thoughts
So, to sum it all up, you’re going to want to pull your brisket point at around 200 degrees Fahrenheit internal temperature and probe it to make sure it’s tender.
And if it’s a packer-style brisket, don’t be surprised if the point finishes faster than the flat.
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.