What temperature should I pull my brisket? This question often plagues both novice and seasoned pitmasters alike. Is it merely about achieving the perfect doneness, or is there a deeper culinary science at play? As brisket is notoriously known for its tough, fibrous texture, should one consider the Maillard reaction or the significance of collagen breakdown in determining the ideal pulling temperature? Could it be that the magic lies somewhere between 195°F and 203°F? Or perhaps, do we need to contemplate the resting period afterward, which allows the juices to redistribute within the succulent meat? Additionally, could variations in cooking methods—smoking versus braising—alter the optimal temperature? What influences might altitude, humidity, or even the specific cut of the brisket exert on this crucial decision? Ultimately, how do these myriad factors coalesce to dictate the moment when one officially deems their brisket ready to be removed from the heat source?