PSA: My brisket probe read 195 degrees after 8 hours and I panicked

I was smoking a 14 pound packer on my offset last Saturday, aiming for the usual 203. At the 8 hour mark, my Thermoworks probe hit 195 in the flat and the point felt like butter. I pulled it, let it rest for 2 hours in a cooler, and it was the most tender brisket I've ever made. I always thought you HAD to hit that magic 203 number, but the feel matters more. Has anyone else had a brisket finish perfectly at a lower temp?

3 comments

3 Comments

reesemoore1mo ago

My last one was perfect at 197 in the flat.

mark_thomas1mo agoMost Upvoted

Is it really that big of a deal if it's a few degrees off? Lol, seems like people get way too hung up on the exact number. As long as it's cooked through and tastes good, who cares? I doubt anyone could even tell the difference.

the_fiona1mo ago

You'd be surprised how much a few degrees can change the texture. I pulled mine at 203 last time and it was spot on.