The internal temperature for brisket varies depending on the source, but most agree that it should be cooked to a minimum internal temperature of 190°F and shouldn’t be taken past 210°F as a maximum. Here are some temperature ranges and tips from different sources:

• ThermoWorks Blog: Brisket can be done in a range of 200-210°F (93-99°C), but as a general rule, it’s safe to bet on 203°F (95°C) .

• Kingsford: Most pitmasters recommend wrapping the brisket when the internal temperature of the meat reaches 165-170 degrees Fahrenheit (74-77°C). Continue cooking until the internal temperature reaches 200 degrees Fahrenheit (93°C) .

• Reddit: Generally, cook to between 195-200°F (90-93°C) across the board, double wrap in foil and towel, into a cooler to rest for 2 ish hours, ready to rock.

• Angry BBQ: The consensus is that brisket needs to be cooked to a minimum internal temperature of 190°F (88°C) and shouldnt be taken past 210°F (99°C) as a maximum. In their experience, briskets are usually ready to be pulled from the smoker between 202°-205°F (94-96°C) .

Its important to note that the internal temperature of the brisket will continue to rise even after you pull it from the smoker, somewhere between 5-10°F (2-5°C) . So, its recommended to remove the brisket from the smoker a few degrees before the desired internal temperature is reached to avoid overcooking.