I'm a newbie, but have been pleasantly surprised with the ability to smoke a decent brisket as long as I follow the process that I've picked up online (I will admit that I've watched a lot of Franklin videos).

I just started to wrap my briskets in pink butcher paper. However, I've been wrapping it after the stall, at or around 170 degrees. I recently read that one should wrap it before the stall, at or around 160. Does it really matter?

Looking for pointers please, and any nuances you've found that delivers a great brisket. Thanks!

I usually wrap from 160-165. My briskets always turn out good IMO but I'm no expert either lol

I believe Aaron Franklin says to wrap after stall ... correct me if I'm wrong but if you pull prior or during stall it will lose momentum needed to get through and take longer.

After cooking when it's cooled to about 140 in a tortilla.

I don't wrap my meat, I just pull out at the right time.

Between the second and third coat of glaze

Tubal ligation>>>

drummer0415 said:

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I don't wrap my meat, I just pull out at the right time.

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I look at the bark and make sure it is set before i consider wrapping. Wrapping is going to trap the moisture and could wreck your bark. Often I will wrap in the 170s, or earlier if i am running out of time, or not at all.

After it is cooked, rested, sliced, and served. IOW right before the leftovers go in the fridge

I wrap when the bark looks like I want it. Internal temp doesn't factor in.

When the bark is good and set, don't go by a specific temp but it's usually around 165-180 depending on the cook. Usually is after the stall though.

Agfan for the win!

It is all about looks, however it is rare for me to not wrap past 175. I am typically going from 170 - 175 internal, wrap then rest after it hits 195-205 based on feel of temp gauge. Should not have resistance when inserted.

I would look up hawktree, he is the man for briskets

A great site for all things BBQ including the science behind it is Amazing Ribs . Don't let the name fool you, it is much more than just ribs.

I don't wrap to temp, I wrap to color. When I like the look, I'll wrap it...

But, also, from a time frame, I usually don't go past 5-6 hours before wrapping because I don't want too much smoke on it. And burning a clean fire helps.

When it's resting.

ironmanag said:

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When it's resting.

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I've had some really good luck with resting it unwrapped one the small hard sided yeti cooler.

coastalaggie said:

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ironmanag said:

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When it's resting.

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I've had some really good luck with resting it unwrapped one the small hard sided yeti cooler.

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IB4 "doesn't it become a brisket block of ice that way?"

CE Lounge Lizzard said:

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coastalaggie said:

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ironmanag said:

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When it's resting.

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I've had some really good luck with resting it unwrapped one the small hard sided yeti cooler.

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IB4 "doesn't it become a brisket block of ice that way?"

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mmmm, ice brisket

Oyster DuPree said:

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Between the second and third coat of glaze

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WAY underrated response!

About 160F. Helps it get through the stall IMO. Foil if I am doing brisket for a benefit and they are chopping it. No waste on bark for them. Peach butcher paper if it's for me and I want a nice bark.