The end goal temperature of the brisket may be 145, but that's after resting. It's going to come off the smoker somewhere around 190-200. Many people swear by

The end goal temperature of the brisket may be 145, but that's after resting. It's going to come off the smoker somewhere around 190-200. Many people swear by 203. The reason brisket and pork shoulder are the cuts of meat used for barbecue is their high amounts of connective tissue. If you pulled a brisket from the smoker at 145, it would be nearly inedible, as the tissues really only begin to break down around 160. http://www.scienceofcooking.com/meat/slow_cooking1.htm http://www.scienceofcooking.com/meat/slow_cooking1.htm