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Why do I pull Brisket off at 200?

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Hey there, it’s me, BBQ Dropout! Are you wondering why you should pull a brisket off at 200 degrees Fahrenheit and internal temperature? Well, let me explain the science behind it.

Why 200 Degrees Fahrenheit?

When your brisket reaches 200 degrees Fahrenheit, all the connective tissue, collagen, and fat inside the meat have had a chance to begin rendering down. This is what actually makes your brisket tender, juicy, and moist.

A brisket is a tough cut of meat, and all that tough connective tissue needs to be rendered down; otherwise, it’ll be too tough to eat. So, pushing your brisket past the point of around 200 degrees Fahrenheit is crucial for the perfect brisket.

Probe Test

Another way to ensure that your brisket is done is to employ the probe test. This involves taking a toothpick or your actual thermometer probe and lightly probing the thickest part or any part of the brisket.

If there is no resistance whatsoever, that is indicative of a done brisket, and you can pull it off the smoker. If there is resistance, then cook it a little longer because all the connective tissue, collagen, etc., haven’t fully rendered down.


So, there you have it, folks, the science behind pulling a brisket off at 200 degrees Fahrenheit. It’s all about rendering down that tough connective tissue and collagen inside the meat, which gives you that tender, juicy, and moist brisket that everyone loves.

Remember to use the probe test to ensure that your brisket is done. I hope you found this article helpful, and catch you in the next one!