Beef Brisket Recipe: Check Temperature

Video Transcript

"Okay, so I've checked our meat several times. The last time I checked it, it was about 165 so it's been a couple of hours since then so I'm sure we're up to 180. So what we're going to do now is open the smoker. Like I said our finished product usually is 165, but we like to cook it to 180 because its a tougher cut of meat. So we have our thermometer. What you are going to do is, I usually test it a couple of times. I'll place it in the front, to make sure it's 180. I'll also place it in the middle where its the fattiest part, to make sure we're cooked. We want to make sure we're 180 throughout the whole piece of meat. Okay, so we're there, we're at 180 degrees. So we're going to take our meat out. And then what we are going to do is, we're going to let the meat stand for probably about 25 to 30 minutes to cool off."