The best internal temperature to pull a brisket is between 202°F and 205°F, according to several sources. However, the true measure of whether a brisket is done or not is how tender it is, so its important to also check for probe tenderness. The internal temperature of the brisket will continue to rise after its pulled, so its important to be careful not to overcook it. Some people prefer to pull the brisket at a slightly lower temperature, such as 195°F, while others prefer to pull it at a slightly higher temperature, such as 210°F. Ultimately, the most important thing is that the brisket turns out tender and juicy, regardless of the internal temperature.