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Internal Temperature of Brisket Seems Too Hot

by DC
(Colorado)

Why do you suggest cooking brisket to an internal temperature of 190-200 degrees F? This is even warmer than well done red beef. Does this higher temperature ensure the breakdown of the fat? Any help is appreciated.

-DC

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Internal Temperature of Brisket Seems Too Hot

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starstarstarstarstar 		Great advise!
by: bob

I used the guidelines from this website for my first brisket and it was the best I've EVER had and EVERYONE loved it! 190 degrees and it was spoon tender.
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starstarstarstarstar 		Done Temperature for Smoked Brisket
by: Bill

Yes, it seems high when the done temperature for well done beef is only 160 or so, but the reason for the higher internal temperature of smoked brisket is just like you say...to break down the fat and the connective tissue in the meat.

As the brisket temperature increases, the fat and connective tissues between the strands of meat soften and melt, making the brisket extremely tender, plus releasing a lot of juice and flavor into the meat. That's what makes well smoked brisket so succulent.




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