Cook smoked Grilled Brisket low-and-slow on your backyard gas grillโmoist and tender meat with crusty bark and a smokey taste. Make classic BBQ brisket without a smoker.
The fantastic bark with the smoke and tender meat will make this your favorite meat.
๐Ingredients
Brisketโthe size of your choice, but I generally cook a 4-5 pound point or flat.
Dry Rubโbrown sugar, paprika, kosher salt, black pepper OR dry rub of your choice
Wood chips for smoke
Save this recipe to your inbox for later!
Get the recipe link via email to comeback later.
You may recieve the email without subscribing if you wish.
Jump To (scroll for more)
- ๐Ingredients
- ๐จโ๐ณHow to Cook Brisket on a Gas GrillโStep-by-Step Photo Instructions
- โฐHow Long to Grill a Brisket
- ๐ก๏ธWhen is Brisket Done?
- ๐ก๏ธWhat Grill Temperature to Use
- ๐Reference posts for more information
- โ๏ธTips to get it right every time
- What is "The Stall"?
- The Texas Crutch
- โ๏ธStorage and reheating leftovers
- โ๏ธFAQs
- Classic Grill Recipes
- ๐About Brisket
- ๐ Recipe
Featured Comment from Matt :
"Thanks, this technique and explanation is fantastic! Haven't done it for a few years and these instructions are great."
โญโญโญโญโญ
BBQ brisket is the king of all barbecues. You can argue for pulled pork butt or baby back rubs, but it is smoked brisket for me. This brisket recipe provides what you need to make great brisket on your home gas grill. But you can use a charcoal or pellet grill.
Once you have your grill set up for low-and-slow cooking and smoking, it is easy to grill and smoke brisket on your gas grill with the easy step-by-step photo instructions.
๐จโ๐ณHow to Cook Brisket on a Gas GrillโStep-by-Step Photo Instructions
1. Use a half or whole brisket and rub of your choice.
2. Optional: Trim brisket of large chunks of fat and the fat cap.
3. Use the rub of your choice, or you may use mine.
4. Give all sides of the brisket a heavy coat of rub.
5. Set up the grill for a steady temperature of about 225ยฐ-250ยฐ with indirect heat, a drip pan on the indirect side, and a way to create smoke.
6. Cook on the indirect side over a drip pan.
7. Add smoke.
8. Cook until an internal temp of 200ยฐ-205ยฐ, about 5-6 hours total cooking time with the 5-pound point.
9. Remove from the grill and wrap in foil and a couple of towels.
10. Allow to rest for 1-2 hours before cutting thin across the grain to serve.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
โฐHow Long to Grill a Brisket
Most will say 1 to 1 ยฝ hours per pound, assuming a 250ยฐ grill. It is not a bad starting point for time management, but a wide range. The significant variables are weight, thickness, and grill temperature.
๐ก๏ธWhen is Brisket Done?
Brisket is done when the internal temperature reaches 200ยฐF-205ยฐF. I think 190ยฐF is too low. 195ยฐF-200ยฐF will slice nicely. But 203ยฐ seems to be the number competition smokers want. 205ยฐ-210ยฐ is ok. But over 210ยฐ is probably too much and will become a texture and moisture issue.
๐ก๏ธWhat Grill Temperature to Use
Try to use a stable grill surface temperature of 250ยฐ in the indirect heat area. Most smokers will use 225ยฐ. As you get to 300ยฐ, you will get more dryness issues.
You must have a good grill surface thermometer to do this correctly. A continuous read probe meat thermometer is a good idea, along with the required surface thermometer.
These are products I own and use. All product links are affiliate linksโsee the Privacy Policy for more information.
Smokeโข by Thermoworksโข
Thermapenโข One from Thermoworksโข
CDN Grill Surface Thermometer
Thermopopโข by Thermoworksโข
๐Reference posts for more information
- How To Set Up Your Gas Grill for Smoking and Low and Slow Cooking
- A Beginners Guide to Grill Temperature on a Gas Grill
- BBQ Dry Rub
- Memphis BBQ SauceโSweet and Tangy
Easiest Oven Baked BBQ Beef Brisket
Learn how simple it is to make smoky and tender oven-baked BBQ Beef Brisket with this never-fake brisket recipeโjust two ingredients and 5 minutes of prep timeโeverybody deserves great BBQ.
โ๏ธTips to get it right every time
- Use the grill you have, but it needs to be big enough for the meat and the cooking technique.
- You can use a charcoal or pellet grill if you can control the temperature.
- Be sure to have enough fuel to complete the cookingโan extra tank of propane, an extra bag of wood pellets, or charcoal. I use a natural gas grill.
- This recipe only has the most basic dry rub, but it works and is delicious. But for a more complicated flavor profile, check out my full BBQ Dry Rub with infinite options.
- Fat side up or fat side down is hotly debated, but it does not matter. The moisture is from the melted connective tissue and not the fat. My friendly competition smokers agree. It does not matter. I prefer to trim some to decrease the mess and increase the surface area for great bark.
What is "The Stall"?
โThe Stallโ happens when the fibers of the meat contract nearing 150ยฐF to 160ยฐF. This occurs with both beef and pork and continues to about 180ยฐF when the meat fibers start to relax.
Since it occurs past "well done" temperature for most meats, it is not an issue for steaks, pork chops, or similar cooking. But with brisket or pork butt, where we are cooking to the 200ยฐ plus range, you may want to consider this issue.
The water in the meat fibers will be forced out of the cells as they contract and will make their way to the surface. On the surface, the water will evaporate as cooking continues. Evaporation uses energy and will โstallโ the cooking process.
This stall can go on for hours, depending on the size of the meat and other factors. Six hours sometimes for a large whole brisket.
The Texas Crutch
The "Texas Crutch" is used to counter โthe stall.โ It is tightly wrapping the meat to prevent evaporation. 90% of competition smokers do this. But remember, they are cooking large whole briskets.
By tightly wrapping, you are creating a โmini-environmentโ next to the meat, which will quickly reach 100% relative humidity and prevent further evaporation.
While the meat fiber will continue to contract and force out water, it can not evaporate, cooling your meat and prolonging the cooking time.
Pros and Cons of โThe Texas Crunchโ
Pros
- The biggest pro is time. You can save hours in cooking time, especially with larger cuts.
- Moisture. It can help maintain moisture in the meat. As the beef passes the 180ยฐ range and the cells relax, the moisture can re-absorb into the cells. This is not a huge effect.
- If on a smoker, you can also control smoke exposure.
Cons
- The main con is water can destroy your bark. Your hard-earned crunchy bark becomes soft. You can counter this some (not completely). See the next section.
- The fussiness and a bit of work. Yep, some people complain about anything.
- Your grill temp goes down. I work hard to keep my temperature stable. I try to keep my hands off and the hood closed as much as possible.
The Technique of the Texas Crunch
While some will use butcher paper (the pink butcher paper, not the white wax-coated stuff), I donโt want to buy hundreds of feet of it. It may be a bit better on the bark issue. Most people use heavy-duty aluminum foil since we all have that.
- You will want to do this in the 150ยฐ-160ยฐ range when the meat temperature โstalls.โ Also, the bark should be dark red approaching black and โset up,โ meaning not mushy looking.
- Get an area close to the grill and get two large pieces of foil ready to double wrap.
- Quickly grab your meat off the grill. Do not just flip the lid wide open and keep it that way. Open as far as you need and close immediately.
- Wrap tight. I will say that again, TIGHT and crimp the seams and ends. The less space in your mini-environment, the better.
- Crimp tightly around your meat thermometer. You must have a continuous read thermometer to do this right.
- Back to the grill until you reach your goal temperature, usually 200ยฐ-205ยฐ for me.
- If you want to improve your bark, unwrap at this point and cook for 30 more minutes.
Why I donโt usually do this.
- Iโm cooking smaller pieces of meatโless stall. So, there's not much reason to bother with it.
- I love a good crunchy bark. If you don't care about bark, do my oven method.
- The moisture thing is not that much. A lot of that โmoistureโ you love is melted collagen. Collagen melting starts at 160ยฐ and increases to 180ยฐ.
โ๏ธStorage and reheating leftovers
Store leftovers in an airtight container and refrigerate for 4 days. Or freeze for 3 months.
Reheat covered in a 300ยฐ oven until hot. While I yell and scream about using sauce to reheat pulled pork, brisket can take the abuse from the acid in the sauce, so it's your choice.
โ๏ธFAQs
Buy ยฝ pound per person. For teenage boys, assume 1 to 1 ยฝ pounds. Plus, you want leftovers.
The anti-trimming gang says it is natural and will protect the meat.
The trimmers will argue it makes a big mess and that it is the melting of collagen that produces most of the moisture. Also, more area for the rub to be on the meat.
A compromise is to trim the layer of fat to ยผ inch thick. This is usually what I do now, but the picture is a full trim. I'm not eating a chunk of fat just because it has the "bark" on it. But tender brisket with bark is heaven.
Injecting brisketโI don't. You can add a variety of flavors, but I don't want to do thatโI want my brisket to taste like brisket, not apple juice or something else.
Is it moister with injecting? Some say yes, and some say no. If yes, then it is marginal. Research injecting carefully before doing this. Mistakes can ruin your brisket.
Brining brisketโSome people swear by it, but most competition smokers don't. I have never been a fan of brining beef. I have experimented with other cuts of beef, and I felt it took away the "beef" flavor a bit.
This is a personal taste thing. I love hickory, but mesquite, apple, cherry, and pecan are good for smoking a brisket. Oak seems to be another commonly suggested wood, but it would be my last choice.
Yes, as long as you can maintain the grill temperature correctly.
Classic Grill Recipes
Don't miss these classic grill recipes, like Smoked Pulled Pork and Baby Back Ribs on a Gas Grill. And use my wonderful Memphis Barbecue Sauce.
๐About Brisket
Beef brisket is a cut of meat from the lower chest wall. The brisket includes superficial and deep pectoral muscles, which have lots of connective tissue. The cow does not have collar bones, so these muscles support about 60% of the body weight of the 1500-pound cow.
Whole briskets are generally vacuum packed for the producers and are usually 8 to 12 pounds, which is more meat than most of us โcooking for twoโ people want except for parties.
Many consumer meat markets and some grocery stores will sell half briskets. There are the โpointโ and โflatโ halves. Generally, the flat half has two layers, and the point has only one muscle layer.
This recipe is listed in these categories. See them for more similar recipes.
Have you tried this recipe, or have a question? Join the community discussion in the comments.
๐ Recipe
How to Cook a Brisket on a Gas Grill
Ingredients
- 5 pound Brisket - Size of your choice
My rub for a 5-pound brisket. Scale for different size. You may use the rub of your choice.
- ยผ cup brown sugar
- ยผ cup paprika
- 2 tablespoons kosher salt
- 2 tablespoons black pepper
Instructions
- Use a half or whole brisket and rub of your choice.
- Optional: Trim brisket of large chunks of fat and the fat cap. Don't try to be perfect. Some people don't trim or will leave a ยผ inch thick layer. Personal choice.
- Use the rub of your choice, or you may use mine. For my rub, mix rub of ยผ cup each of brown sugar and paprika. Add two tablespoons each of kosher salt and black pepper and mix well.
- Give all sides of the brisket a heavy coat of rub. Wrap with plastic wrap and refrigerate for a few hours or overnight if you have time, but rub and go works. Remove from refrigeration about 1 hour before cooking and allow to rest at room temperature.
- While the brisket is resting, set up the grill. You want a steady temperature of about 225ยฐ-250ยฐ with indirect heat, a drip pan on the indirect side, and a way to create smoke. See the link in the post for more information.
- Cook on the indirect side over a drip pan.
- You need a method of adding some smoke to your brisket. The method, amount, and duration are up to you. I do about 1 hour of hickory with my built-in smoke box. But foil packs or cast-iron smoker boxes work well. Set How To Set Up Your Gas Grill for Smoking and Low and Slow Cooking.
- Cook until internal temp of 200ยฐ-205ยฐ. It takes me about 5-6 hours total cooking time with the 5-pound point.
- Remove from grill and wrap in foil and a couple of towels.
- Allow to rest for 1-2 hours before cutting thin across the grain to serve. If you have a flat half or whole brisket, separating the layers before cutting is best.
Save this recipe to your inbox for later!
Get the recipe link via email to comeback later.
You may recieve the email without subscribing if you wish.
Recipe Notes
Pro Tips
- The set up of the grill for low and slow cooking plus smoking is the most important part of cooking a brisket on a gas grill.
- Use the rub of your choice, but I include a suggested rub.
- I usually will do smoke for about an hour, but more is fine.
- Cooking time varies a lot, but 1-1 ยฝ hours per pound is a good starting point to estimate your cooking time.
- Be sure to wrap and let sit after cooking for 1-2 hours.
- You must cut across the grain.
- See the write-up about injection, brine, the stall, and the Texas crutch.
- For serving size by the person. Cook ยฝ pound per person but double or triple for teenage boys. And you want leftovers.
- This recipe scales up well, but a large whole brisket may take 12-16 hours, and you want to read my discussion about the Texas crutch in the main post above.
- Good in refrigerator for 3-4 days and freezer for 3-4 months.
- Please see How to Set Up a Gas Grill for Smoking and A Beginners Guide to Grill Temperature on a Gas Grill for low and slow grill setup instructions if you need help.
Your Own Private Notes
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
ยฉ 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.
Editor's Note: Originally Published July 28, 2014. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Alana says
Hi Dan,
we are planning to make this brisket recipe, but have one question. After it rests for 1-2 hours, will the brisket be cold? Do you recommend 1 hour or 2, or does it not make a difference?
Thank you.
Dan Mikesell AKA DrDan says
Hi Alana,
The rest will let the meat fibers relax and absorb fluid and the melted collagen. A minimum rest is 30 minutes but 1 hr is better. I give a range of 1-2 hr to help with the timing of eating. Well wrapped with foil and a few towels, it will usually be warm up to 3-4 hours.
Dan
Baker says
OMG. My hubby said to cook this again ASAP thank you for the great instruction and helpful hints. We are one happy couple tonight.
Jamie says
Do you wrap the brisket while cooking or only after cooked?
Dan Mikesell AKA DrDan says
Hi Jamie,
Welcome to the blog.
If you are talking about the Texas Crutch for the stall then you wrap when the internal temp is 150-160. That is discussed in detail in the post. That is separate and optional. I generally don't do this since it is more important in large briskets.
But when done with cooking, you should wrap with foil and towels to slow the cooling. That will help the meat fibers absorbed the melted collagen and any fluid. I don't consider this wrap as optional. It is a must-do.
I hope that clarifies.
Dan
Christy says
This was delicious! My timing was off and after 5 hours on grill, I ended up finishing it the next day in the oven. Best ever! Thank you
Kirk Reynaud says
When do you if at all . Put home made BBQ sauce on it ?
Dan Mikesell AKA DrDan says
Hi Kirk,
Welcome to the blog.
The sauce should be added at serving. Try to just reheat and sauce what will be eaten at that time. The acid of the tomatoes will hurt the texture. So with brisket and pulled pork, you should protect them from that until time to consume.
Dan
Ramus says
I got one more question for now.
You write that you add smoke for 1 hour. Is that at the start, the middle, or the end of the grilling, or?
Best regards,
Rasmus
Dan Mikesell AKA DrDan says
Hi Ramus,
Welcome to the blog.
For a long cooking like brisket, I don't add water anymore. A gas grill is just not a tight enough environment that is matters much in any case. If you are cooking something with lots of un-trimmed fat, it might help prevent flareups.
My smoking is at the start. I find one hour is enough for most people to have a nice smoke taste (and it makes for good pictures of smoke coming out of the grill.) Some people will argue about the amount and timing but it is like fat-pad up or down with pork butt. Just a matter of opinion.
Enjoy your brisket.
Dan
Greg Silvers says
Hi, how long and what temperature would you recommend for a 2.5 lb brisket please? Weโve just cooked ours for 5 hours but it turned out really tuff.
Thanks for your help.
Dan Mikesell AKA DrDan says
Hi Greg,
Welcome to the blog.
The most common reason for "tough" brisket is not getting it to the right internal temperature. I have had a few briskets that I think were just "tough"- probably miss graded by the inspectors.
If you had your grill temperature correct (250), generally a 2.5 pound brisket would usually take about 4-5 hours, give or take some. Be sure your surface thermometer is correct and your internal meat thermometer and get to 200 degrees or a bit more as discussed. 5 hours seems a bit long.
So I'm not much help other than just to say check the thermometers carefully. I have had both surface thermometers and meat thermometers malfunction.
Dan
Rasmus says
Hi DrDan,
I am planning to try this out tomorrow. The meat already got the rub, and is waiting in the refrigerator :)
After reading you guide here and the one about the low temperature in the grill, I do have a question that I hope you can clearify.
Should there be water in the drip pan? I don't see it mentioned here, but in the other guide you write
"Usually, you should add water to the drip pan for added moisture in the grill".
I don't know if it is important whether there is water in the pan or not, so hopefully you can tell me:) ?
Best regards,
Rasmus
Jim Bonk says
You might want to try cooking on the Warming Rack ! It gets the meat away from the high heat of the grill and you can put a pan of wood chips under the meat on the grill surface. The smoke has to pass around the meat to exit out of the back of the grill. I cook several items up on the warming rack, it's a must gentler place to cook things that do not require high heat.
Jim
Dan Mikesell AKA DrDan says
Hi Jim,
Welcome to the blog.
Yep, that will work too. The meat must get "out of the line of fire" so to speak and have the right temperature. I do like the idea of the smoke directly under the meat.
If you set the grill up for indirect cooking correctly, either will work. My warming rack is only about 4 inches wide so brisket would not fit well for me. I have experimented with chicken breasts there and use it for things like potato wedges especially if I need my grill surface area for something else.
Thanks for the note and rating. Have a good holiday weekend.
Dan
Marshall says
Good day! We are loving this recipe and discussions. We have a masterbuilt electric smoker that we'd like to use rather than the grill. Would everything be the same? We have i'd say a 2 1/2 lb beef brisket that we cannot wait to try. The question comes up again about the water tray.
Suggestions please?
Dan Mikesell AKA DrDan says
Hi Marshall,
Welcome to the blog.
I would say the instructions are basically the same as long as you are monitoring the internal temperature. The shape of the cut will affect the cooking time a lot, specifically the thickness of the cut perhaps more related to the cooking time then the weigh.
The water tray is traditional. I don't feel it does much in a grill but in more closed environment like you have, it may have some effect.
Dan
Philip Dally says
Losing all the fat and moisture while grilling, if you started with a 5 pound brisket what do you think it would weigh afterwards?
Dan Mikesell AKA DrDan says
Hi Philip,
Welcome to the blog.
I'm losing that fat cap either before or after cooking. I'm not serving it. So without the fat cap and the fat/moisture loss of cooking, the loss is probably about 25%. My "8 oz" serving is a "how much to cook" not a weight at the end. As McDonald's would say of the quarter pounder, weight prior to cooking. So the 8 oz becomes 6 after but still a large serving.
Hope that helps
Thanks for the question (a good one) and the rating.
Dan
Bill Blankenship says
I'm a novice at this but willing to give it a go. Got all the ingredients you said just go low and slow. I'll let you know how it fairs. Thanks
Dan Mikesell AKA DrDan says
Hi Bill,
Welcome to the blog.
Hope it works well for you.
Dan
Monica says
First time I ever cooked a brisket. I did modify the cooking process some, but this recipe and grilling process was the core of it and it was awesome! Delicious, everyone loved it. Thanks a bunch!
Dan Mikesell AKA DrDan says
Hi Monica,
Welcome to the blog.
Glad you enjoyed the recipe.
Thank for the note and the rating.
Dan
Kimberly Auzenne says
Iโve always cooked on a regular smoker, however I only has access to a gas grill right now and purchased a small trimmed brisket last night which Iโm cooking tomorrow.
When you are Recommending to โadd some smokeโ what are you referring to? Like a Liquid Smoke type marinate or what?
Also how/where do you add wood chips to a gas grill?
Dan Mikesell AKA DrDan says
Hi Kimberly,
Welcome to the blog.
That step #6 with "Add some smoke" is where you start smoking with the chips by whatever method you are using. I have a built in smoker box for chips with it's own burner but for years I used a cast iron smoking box (I have a link to one in the Shop). I don't use liquid smoke on the grill but I do use some with my oven pulled pork and brisket. And my pork butt in a crock pot.
Since you are not use to a gas grill, you might want to check my guide to low and slow cooking and smoking on a gas grill. https://www.101cookingfortwo.com/set-gas-grill-smoking-low-slow-cooking/
Sorry it wasn't clear. Let me know if you have other questions.
Dan
Ant in Cle says
Many tipsters recommend covering brisket with foil after reaching about 150 degrees. What are your thoughts?
DrDan says
The foil trick is one commonly suggested. When cooking brisket, it will hit โthe stallโ at about 150 degrees. At that point, moisture is rising to the surface and evaporating which keeps the meat at the same temperature for a while.
I think it happens more when you inject the meat and have more free liquid to evaporate. By wrapping with foil you can stop the evaporation and โpower throughโ the stall. The cooking time will actually decrease by a few hours. If you wrap, that crust is not as firm but it will be slightly more moist.
If you want to wrap then use a double layer of heavy duty foil wrapped TIGHT. You want as little air space as possible. The foil stays on until ready to cut. Obviously leave a thermometer probe in place.
Kevin Jupena says
Hey, Dan. Great article on cooking Brisket on the grill. I have smoked chicken, steaksand pork. I do know my grill, but your article on getting to know what your grill can/does do, is a great read.
I am about to attempt an 8-10 lb brisket. Been grilling for about 20+ years. And always learn what each grill can do. I have never attempt a beef brisket before, in all my years cooking at home. On the professional side, I am a chef by trade.
I am getting to my question... (retired now)
I am going to use ground Chipotle with smoked paprika, brown sugar, granulated garlic, onion powder, fresh craked blackpepper, kosher salt, (your suggestion) going to rub smoke before I season the meat. What is you thought on the season mix?
I do use a home make smoker box. Made out of aluminum.
And would you want to come for dinner?
DrDan says
Hi Kevin,
Thanks for the invite but my wife has me scheduled. Also, if you're doing it today, you won't be done by dinner.
Now your rub. It sounds wonderful. Good luck with dinner.
Dan
Anne says
Great comments. May I offer for consideration:
Our home town butcher recommends to marinade the brisket overnight in the refrigerator: place meat in a very large bowl and add a full 2-liter of name brand cola. It breaks down the membrane. I use this practice every time I grill my very large brisket. I start out very early in the morning making my own smoke box and while the grill is heating add a little rub tot he meat; place on grill and let it cook low and slow for no less than 7 to 8 hours. Mop with bbq sauce last half hour. Remove from the grill and wrap in heavy duty foil, then in heavy bath towels and place in a picnic cooler to rest for at least 2 hours. Falls apart. Still hot so we have to wear gloves to tear the meat.
Al says
Hi there,
I appreciate the information you have put together and the images. I am currently in hour 4 of my first brisket using these instructions. I wanted to ask about the fat cap. There seems to be two sides to this topic. One side removes the fat cap and feels they get better rub flavor and smoke. While the other side thinks leaving the cap evened out gives it more moisture. In this example you removed the cap I was wondering what your thought was.
Thank you
DrDan says
My big time smoker friends tell me, it is much ado about nothing. So with a grill, I take it off to get more bark and less mess to clean up. When I do my oven method, there is no bark and it is easy to just scrap it off when done.
Jeff says
Very nice write up for gas grill brisket barbecuing.
I'm barbecuing my first brisket in a few days, a 14 pound monster and following your basic method.
Anything I need to do differently with such a large cut?
Do you mop?
DrDan says
Hi Jeff,
First lets talk time. Mine usually run about 1.5 hr per pound but this is "cooking for two" so they tend to be smaller/thinner. You may well be 2 hrs per pound or a little more.
Moping and injection are individual choices. But on whole briskets, I would tend to do one or the other. I'm not the biggest fan of moping since you need to open the grill and disrupt the temperature that you worked hard to get. I think that is more for large smokers etc that can maintain temperature better if opened. You can look up some injections. Lots of options.
I love remote monitoring both the surface temperature and meat temperature so I don't need to disturb the cooking. If you can, that would make your experience better.
Don't get discourage about "the stall" where it just sets at the same temperature for a few hours. It's ok.
But like most cooking, you are cooking to a finial internal temperature and you want to get there slow to melt the connective tissue to butter here. 195 is my minimum but probably 198-205 is a better goal for me.
Hope that helps.
Dan