Slow Cooked Ribs and Brisket: Internal Temperature Targets
Target 93°C (200°F) for brisket and ribs, range 90-95°C. Probe the flat, not the point. Done when the thermometer slides in like butter.
Target internal temperature for low-and-slow cooked meats: - Beef short ribs: 93°C (200°F) - Beef brisket: 93°C (200°F) - Pork brisket: 93°C (200°F) Acceptable range: 90-95°C. At these sustained temperatures, collagen in connective tissue converts to gelatin, creating the tender, pull-apart texture. Brisket probing: Insert the thermometer into the flat (the leaner, thinner portion), not the point (the fattier end). The flat is more prone to drying out and is the better indicator of overall doneness. Probe tenderness is the most reliable indicator beyond temperature alone — when the thermometer slides into the meat "like butter" with no resistance, the brisket is done. If it probes perfectly at 91°C, pull it. If still tight at 93°C, continue to 95-96°C.