The optimal internal temperature for a brisket is between 195°F - 204°F. However, the temperature range for a done brisket can vary depending on the pitmaster. Some professionals in the industry insist that 200°F is best, while others suggest between 180°F and 190°F. It is important to note that brisket requires both a low and steady pit temperature, and cooking it low and slow allows the collagen and connective tissue to break down, leaving you with delicious, juicy meat with a smoky flavor. The stall is the point where cooking seems to come to a complete halt, and the briskets internal temperature will seem to plateau, typically around 155°F. The wrap will help retain moisture in the air around the meat, preventing evaporation, and help the meat move through the stall more quickly with less drying. Here are some tips for smoking a perfect brisket:

• Put the fattier end towards the heat source.
• Cook low and slow.
• Wrap the brisket in foil or butcher paper when it reaches the stall.
• Bring the internal temperature of the brisket down from 200°F to 140°F over a 4-hour period.
• Let the brisket rest for at least 30 minutes before slicing.

Remember that the temperature range for a done brisket can vary depending on the pitmaster, so it is important to check the internal temperature of the brisket with a meat thermometer to ensure it is cooked to your desired level of doneness.