Brisket
Spetsbringa
95°CThe one cut you cook far past "done".
Cook to this all the way through
Safe minimum 63°CUSDA · + 3 min rest
On the grill
Brisket is collagen. It is not ready when it is safe — it is ready when the connective tissue has melted, which happens 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.