Brisket Internal Temp Stages Guide: What Happens at Each Phase

Brisket doesn’t cook in a straight line. It moves through a series of internal temperature stages, and each one tells you something different about what’s happening inside the meat.

Understanding these stages helps you stay calm during long cooks, avoid common mistakes and know what to do next at every phase.

This guide breaks down the key internal temperature stages of brisket, what’s happening in each phase, and how to use temperature as a guide without letting it run the cook.

See the full Brisket Troubleshooting Guide

PRO TIP: For a moist brisket every time, follow all of the steps in my no-fail brisket recipe. 

Cold to 140F: The Warm-Up Phase

At the beginning of your cook, the brisket is simply coming up to temperature.

• The muscle fibers are tightening
• Very little fat or collagen is rendering yet
• Moisture loss is minimal

This stage moves fairly quickly, especially on smaller briskets or hotter pits. There’s nothing to “fix” or adjust here. Just maintain a steady pit temperature and let the brisket warm evenly.

What to focus on: Pit stability, clean smoke and patience.

140-160F: Bark Begins to Form

As the brisket pushes past 140F, things start to get interesting.

• The exterior dries out
• Rub adheres and darkens
• Bark begins to form
• Collagen is just starting to loosen

This is when brisket starts looking like barbecue instead of raw meat. Color development becomes more important than time.

What to focus on: Even airflow, steady heat and watching bark development. You can start to spritz the meat at this stage.

160-170F: The Brisket Stall

This is the stage that causes the most stress.

As moisture evaporates from the surface of the brisket, it cools the meat at roughly the same rate the pit is heating it. The internal temperature appears to stall or rise very slowly.

Nothing is wrong. The brisket is still cooking.

What’s happening internally:

• Evaporation slows temperature rise
• Collagen continues breaking down
• Bark deepens in color and texture

This is often when pitmasters choose to wrap, but only once the bark looks right.

What to focus on: Color first, temperature second.

170-190F: Collagen Breakdown Phase

Once wrapped or once the stall is pushed through, internal temperatures begin rising again.

This is where the real transformation happens.

• Collagen converts into gelatin
• Fat rendering accelerates
• The brisket begins to soften

The meat may look done before it actually is. Don’t be fooled.

What to focus on: Maintaining consistent heat and letting the brisket continue breaking down internally.

190-205F+: Approaching Doneness

This is the range where many briskets begin to feel tender, but not all of them.

• Choice and Prime briskets often finish in this range
• Highly marbled briskets may need higher temps
• Texture matters more than the number

At this stage, internal temperature is a reference point, not a finish line.

What to focus on: Probing for tenderness in multiple spots.

Probe Tender: The True Finish Line

Brisket is done when it’s probe tender, not when it hits a specific temperature.

Insert your probe into the flat and the point:

• If it glides in with little to no resistance, the brisket is ready
• If there’s drag or tightness, it needs more time

Some briskets are probe tender at 195F. Others don’t get there until 210F or higher.

Resting: The Final Stage Most People Rush

Resting isn’t optional. It’s the final stage of the cook.

Once probe tender:

• Remove the brisket from the heat
• Keep it wrapped
• Wrap in a towel and rest in a dry cooler (no ice)

Resting allows the brisket to finish tenderizing and relax after the cook. Skipping this step can undo hours of good work.

Recommended rest: At least 1 hour, up to 3 if time allows.

How to Use This Guide the Right Way

Think of brisket internal temperatures as signposts, not rules.

• Temperature tells you where you are
• Color tells you when to wrap
• Probe tenderness tells you when you’re done

When you understand the stages, you stop chasing numbers and start cooking with confidence.

Brisket Guides

This BBQ Tip is part of my Ultimate Brisket Guide, which breaks down every step from anatomy to trimming to cooking.

Explore more brisket fundamentals:

For a full overview:

My Go-To Brisket Rub for Building Flavor and Bark

I use Girls Can Grill Brisket Rub on all of my briskets. This blend layers salt, pepper, garlic and savory spices to highlight the natural beef flavor while helping the bark develop evenly.