The best internal temperature to pull a brisket from the smoker is between 202°F-205°F. However, the true measure of whether a brisket is done or not is how tender it is. There is a lot of connective tissue to break down and fat to render properly, so it is important to be patient and let the brisket cook until it is tender. Some people prefer to use probe tenderness instead of temperature to determine when the brisket is done. It is also important to note that the internal temperature of the brisket will continue to rise after it is pulled from the smoker, so it is important to be careful not to overcook it.