What temp to pull a brisket flat?

  • Thread starter Thread starter Eric L
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Eric L

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I'm doing my first brisket tomorrow (6 lb flat) and was wondering what internal temperature should I cook it to? I've seen everything from 185 to 205. It's a flat only so I want to make sure to get it correct.

It doesn't have a great fat cap so I will be adding bacon to help simulate the fat cap. Thanks for your help.
 
Well I'm no expert on brisket but here's my 2 cents: There's no majic temperature that you tells you when to take it off. A brisket has to be cooked until tender. Tender = when a wooden skewer or temperature probe goes in and out of the meat with little to no resistance. The temperature of the meat tells you when you should start checking for tenderness. I would start checking for tender at 180-185 degrees if it were me. When the meat reaches that temp. you can take the thermometer probe out.

HTH
 
Eric, since it looks like you're a Packer fan, I would say you don't need to worry about the brisket temp. Everything will just find a way to work out!
 
Cook to tender not a specific temperature. Also make sure you let it rest before slicing it or you will lose most of the juice.
 
Thanks for the replies everyone. I have a few cooks under my belt so I think I have feel for the probe tenderness. This is my first brisket so I'm just nervous about overcooking the darn thing. It's mother's day so the pressures on.
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IMO, the bacon won't do any good, except to make the meat taste a bit like bacon. I'd recommend foiling when the brisket has the color you like or at about 160. Double wrap in foil and cook to tender in the foil. Can take out of foil for a few minutes to tighten the bark if you like. Foil is espcially useful with flats that have little exterior fat.
 
I do mostly flats and trim the fat cap to between 1/8" and 1/4". I've never had one go tender enough at 185. My rule of thumb is around 195, with the final decision based on tenderness.

I tried foiling a time or two, but was disappointed in the "pot roast" result I got. This may be personal taste, but I like the meat firm enough so that you have to pull a slice apart, rather than it just falling apart. Foiling keeps it juicier, but IMO it's tastier when it's not sloppy wet. Now I'm getting hungry for brisket. Maybe this weekend ...
 
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