What Temp Do I Take Brisket Off?
Brisket should be taken off the smoker or grill when it reaches an internal temperature of 195-205°F. This ensures that the collagen in the meat has fully broken down, resulting in tender and juicy brisket. However, it is also important to consider that every piece of brisket is different and cooking time may vary. It is recommended to use a meat thermometer to check the internal temperature of the brisket before taking it off.