Brisket
Spetsbringa
95°CRest 45 min
Cook to this all the way through
The one cut you cook far past "done".
Safe minimum 63°CUSDA
Tap another part of the cow to jump to it
On the grill
Brisket is collagen. Being safe to eat does not make it ready. It is ready when the connective tissue has melted, around 93–96 °C internal, after 8–12 hours at 110–120 °C.
Expect a stall around 70 °C where the temperature stops moving for hours. Wrap in butcher paper and push through; do not raise the heat to beat it.