Where to Probe Brisket for Perfect Doneness

Preparing a mouthwatering brisket takes practice, but with a few tips from the pros, you’ll be well on your way to becoming a pitmaster. One key technique to master is knowing where to probe a brisket to determine its doneness. In this article, we’ll guide you through the process, ensuring your brisket is cooked to perfection.

Where to Probe Brisket?

Sliced smoked beef brisket with dark crust

The best place to probe a brisket is in the middle of the densest part of the flat. Insert the thermometer horizontally and angle it across the grain. Avoid probing the point, as its fat content and connective tissue make for less accurate readings.

The Point or the Flat?

When barbecuing or smoking a brisket, the point and the flat reach their target temperatures at different times due to the flat’s thinner profile. Should you probe the thin flat or the thick point? We recommend inserting the thermometer into the flat at its thickest part, next to the point. Some pitmasters prefer probing the point, while others argue the opposite. Regardless, remember to angle the probe across the grain and insert it deep into the meat from the side, not the top. The internal temperature range for full doneness is between 180 and 205°F (82 to 96°C), with most aiming for 188 to 190°F (87 to 88°C), depending on personal preference.

Getting Through the Stall

During cooking, you may encounter the stall, where the temperature of the brisket plateaus and stops rising. This typically occurs around 150 to 155°F (66 to 68°C) when the meat begins to sweat, and evaporation causes cooling. Patience is key during this phase, so resist the urge to increase the heat. One method to navigate the stall is the Texas crutch. Once the temperature reaches 150°F (66°C), remove the meat from the heat and wrap it in foil or unlined butcher paper, ensuring to keep the grill lid closed. Reinsert the probe and continue cooking until you reach the desired tenderness at approximately 203°F (95°C).

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The Texas crutch offers several advantages, such as shortening the cooking time and maintaining moisture to prevent the brisket from drying out. However, it does soften the bark. To restore crispiness, unwrap the meat and grill it for an additional 30 minutes. Butcher paper can also help create a crispy bark compared to foil.

The Best Tools for Probing

To achieve accurate readings, it’s crucial to have the right tools for probing. The Deluxe Digital Electric Smoker comes with thermometers that stop cooking when the meat reaches the desired temperature. If you don’t have this smoker, don’t worry. There are various meat thermometers available.

Thermocouple thermometers provide the fastest temperature readings but tend to be more expensive and can’t be left in the meat during cooking. Digital instant-read thermometers are slightly slower but more affordable. Leave-in thermometers are excellent for briskets, allowing you to track the temperature throughout cooking. Leave-in dial thermometers are ideal for thick cuts like brisket as they probe deeper into the meat. They provide accurate readings within a minute or two. Leave-in digital probes are also convenient, offering fast and precise readings. If you want to monitor both the point and flat’s temperature simultaneously, consider using a wireless hybrid probe.

How to Know When It’s Done

While temperature serves as a guide, tenderness is the ultimate indicator of a perfectly cooked brisket. When done, you should be able to easily pull the brisket apart. It should be tender, soft, and easy to chew, yet not falling apart. The surface should have a sticky texture.

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As a general rule, a packer brisket (whole brisket) takes about 1.5 hours per pound to cook. However, cooking time can vary depending on the thickness, connective tissue, and temperature. While temperature guides when to start probing, tenderness determines doneness. A fork or thermometer should easily slide in and out, just like a knife through butter.

When the brisket reaches 185°F (85°C), probe the meat all over the flat and point to check for tenderness. If there is any resistance, continue cooking and recheck every 45 minutes. Remember, poking the meat won’t affect the flavor, but excessive probing can let heat escape, so be mindful.

The target temperature for doneness depends on the cooking temperature. At 225°F (107°C), aim for 190°F (88°C) internal temperature. At higher temperatures between 275 and 330°F (135 and 166°C), the brisket reaches the desired tenderness closer to 205°F (96°C). Keep in mind that smoked brisket continues to cook after being taken off the heat, so remove it when it’s approximately 5 degrees below your desired temperature.


  • Q: Where should I probe a brisket for accurate readings?

    • A: The densest part of the flat, next to the point, is the best location to probe a brisket.
  • Q: What is the Texas crutch method?

    • A: The Texas crutch involves wrapping the brisket in foil or unlined butcher paper to speed up cooking and maintain moisture.
  • Q: How do I know when a brisket is done?

    • A: When the brisket is fork-tender and easily pulls apart, it is done.


Knowing where to probe a brisket is essential for achieving exceptional results. By understanding how to monitor the internal temperature and check for tenderness, you’ll elevate your barbecue skills to impress family and friends. For more mouthwatering barbecue tips and techniques, visit Rowdy Hog Smokin BBQ. Happy smoking!

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