I am referring to smoked briskets. I use the fork method, but I do not even get the fork until after 193 degrees(internal).

When do you know your brisket is ready to be pulled?

Opening this with a title like that could have gone anywhere......briskets around 200 but I’m starting to rely less on thermometers and more on feel.

When she is done

200°

202-205.

I cooked a brisket Saturday on my Rec Tec that was about 8.5 lbs. after trimming and cooked @180 degrees(extreme smoke) for 8 hours untill it hit the stall at 155 internal degrees. I wrapped and put it in the oven inside the house @210 degrees and after 4 more hours the point was 205 internal degrees and the Thermapen went in like butter.. I wrapped in a towel and placed inside a cooler for 4 hours. It turned out great. Total cook time was 12 hours or about 1.5 hours per lb.

204 degrees or until it probes like peanut butter.

Wrap at 165, pull at 203, 2 hours wrapped in towels in Yeti.

The way things are going for me are as follows.

Brisket- 14 plus pound Un-trimmed Packer
Goes on Kamado Smoker about 6 a.m. 225-250 degrees.
Stalls for 4-8 hours (usually around 165-170 degrees)
Hits 203 (when I pull) again fork method starts at 193. Close to 10- 11 p.m at night it is done.
Wrap in foil first, then three thick towels the place into a (ice chest).
Leave in ice chest till morning and start slicing..comes out awesome EVERYTIME.

Pulled mine this morning after 11 hrs at 225 in the MES. Internal temp showed 195. wrapped in foil, put in in the cooler with a towel on top for 3 hrs. Just took it out and had a couple of slices and it was the best I had ever cooked. What's Interesting was that I was out of wood chips and only had Apple wood chips.

^^^^ what Snake said

When the wife has a headache...

I knew it.

I forgot.

If he didn't I was gonna.....

I went by feel for years but for more consistency, I started using a thermometer so I knew where the "feel" was. Numerous briskets over the past 6 or so years since getting a temperature pen, later getting a blue tooth with multiple probes ... can be anywhere from 193° to 206° internal temperature, just depends on the brisket. Most consistently 200-202°. Before getting any form of temperature measuring devices, it was either poking with fingers or sliding in a knife/fork.