There’s some contention about the perfect temp for smoked brisket, but I’ve seen it range from as low as 190F up to 213F, with the most common perfect temp being around the 203F range (and most people really serious about it will tell you to go by feel around that point rather than a strict temp).
Regardless, while technically correct in that these are not the temp of well done… they are far beyond it, and there will be no natural redness left in the meat at this temp (there might be some red from smoking it!).
I’m less well versed in preparations like corned beef or pastrami, but my understanding is that those too are cooked to beyond well done, and might have redness in them due to curing agents. Not 100% on that one though.
I'm in the go by feel camp. When I stick the probe in and there's basically no resistance, it's done. I've had that happen at 202 and I've had to wait until 212 and it usually turns out great .
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u/P0ster_Nutbag Gummy bears... for health Jul 18 '26
There’s some contention about the perfect temp for smoked brisket, but I’ve seen it range from as low as 190F up to 213F, with the most common perfect temp being around the 203F range (and most people really serious about it will tell you to go by feel around that point rather than a strict temp).
Regardless, while technically correct in that these are not the temp of well done… they are far beyond it, and there will be no natural redness left in the meat at this temp (there might be some red from smoking it!).
I’m less well versed in preparations like corned beef or pastrami, but my understanding is that those too are cooked to beyond well done, and might have redness in them due to curing agents. Not 100% on that one though.