USDA: brisket is safe at 145°F (63°C) with a 3-minute rest, but it stays tough. For tender smoked brisket, ThermoWorks recommends about 203°F (95°C), checking that a probe slides in easily.
- USDA safe minimum
- 145°F63°C internal temperature
- Rest time
- 3 minBefore carving or eating
- Doneness range
- 203–203°FSliceable/probe tender to sliceable/probe tender
- Safe & popular
- 203°FSliceable/probe tender
- 203°FSliceable/probe tender95°C
Safe minimums from USDA FSIS and FoodSafety.gov. Checked .
Brisket temperature chart
| Doneness | °F | °C | Notes |
|---|---|---|---|
| Sliceable/probe tender | 203°F | 95°C | ThermoWorks' general target; brisket is often done anywhere from about 200-210°F, judged by tenderness |
Doneness targets come from the culinary sources listed below. USDA's food-safety minimum is 145°F (63°C) with a 3-minute rest; anything below it is a personal risk choice.
Safe temperature for brisket
USDA: brisket is safe at 145°F (63°C) with a 3-minute rest, but it stays tough. For tender smoked brisket, ThermoWorks recommends about 203°F (95°C), checking that a probe slides in easily.
When to take it off the heat
Rest wrapped after cooking; ThermoWorks says resting lets collagen keep softening, but don't let it linger in the 40-140°F danger zone.
Where to put the thermometer
Use a probe in both the flat and the point, since they cook differently (ThermoWorks).
Questions people ask
What temp is brisket done?
It's safe at 145°F, but for tenderness ThermoWorks targets about 203°F, with a workable range of roughly 200-210°F.
Should I pull brisket by temperature or feel?
Both. ThermoWorks advises confirming that the meat feels soft and jiggly and a probe slides in with little resistance.