Brisket flat temp

Posted By: Jimbo1

Brisket flat temp - 11/04/20 07:43 PM

Thawing a brisket flat now. Putting in the MES tomorrow morn. What internal temp should I be aiming for?

Posted By: TPACK

Re: Brisket flat temp - 11/04/20 10:01 PM

I would shoot for 205° internal, but make sure that the temp. probe goes in like butter. Some briskets need more or less than others. When the probe goes in easily it is done.

Posted By: Jimbo1

Re: Brisket flat temp - 11/04/20 11:11 PM

Originally Posted by TPACK

I would shoot for 205° internal, but make sure that the temp. probe goes in like butter. Some briskets need more or less than others. When the probe goes in easily it is done.

Cool, thanks for the info.

Posted By: Blank

Re: Brisket flat temp - 11/05/20 01:18 AM

Yeah, 195 to 205, but it is more of a "feel" thing to me. Way to easy to over-cook a flat!!

Posted By: PMK

Re: Brisket flat temp - 11/05/20 01:41 PM

Originally Posted by Blank

Yeah, 195 to 205, but it is more of a "feel" thing to me. Way to easy to over-cook a flat!!

agree ... I typically shoot for 202° but it can be anywhere from 195 to 208

Posted By: Herbie Hancock

Re: Brisket flat temp - 11/05/20 01:42 PM

Last brisket I did was done at 195.

Posted By: angus1956

Re: Brisket flat temp - 11/11/20 07:22 AM

Originally Posted by Blank

Yeah, 195 to 205, but it is more of a "feel" thing to me. Way to easy to over-cook a flat!!

If it stalls out inbetween these temps pull it. It will be done.