Hey all - I am cooking up a brisket and 2 pork butts for my parents 61st anniversary today. They have been smoking since 5p.m. last night. I have done brisket before although it has been a while. What is a good internal temp to pull the brisket out??? I remember in the 205 internal range, the meat, although tender falls apart when cutting. Also does any one know if there is a traditional sauce that accompanies brsket???