After repositioning the brisket on the smoker, check it every hour until the internal temperature hits 200 degrees. There is also an advice to remove the brisket from the oven when it reaches 160 to 170 degrees Fahrenheit. A second option is to opt out of the operation altogether and instead wait through the standstill period.
The brisket should be removed from the grill when it achieves an internal temperature of 165 to 170 degrees F on an instant read meat thermometer (about 4 to 5 hours). It should be double wrapped in aluminum foil to prevent the juices from seeping out.
What temperature do you wrap a brisket in a smoker?
One popular approach is to remove the brisket off the bone and wrap it after the temperature hits 185 to 195 degrees Fahrenheit. Wrap it twice or three times in butcher paper, poke a probe through the wrap, and place it back in the smoker to finish cooking. Check it every hour until the temperature hits 200 degrees.
How do you cook brisket without it falling apart?
Allowing a piece of brisket to dangle from your fingers is what this requires. Pulling on it should cause it to come apart rather than the weight of the object falling on top of it. While professionals may be able to judge by look and texture, we recommend that you use the interior temperature as a guideline instead.
When should you pull a brisket off the grill?
This entails removing the brisket from the oven before the temperature reaches a plateau. It is then wrapped in foil and returned to the smoker until it is done, at which point it is removed from the smoker. The stall occurs when the internal temperature does not continue to rise. It commonly happens at temperatures about 150 degrees Fahrenheit and can linger for many hours.