Just wondering what the best time to pull and wrap brisket is? Do you pull and wrap at the stall, approx 160 or wait until after the stall, say 180?

Wrap at stall. The stall is caused by evaporative cooling of the meat as it sweats, wrapping will greatly reduce that process .

Big time novice with brisket. What do you wrap it in? Foil?

Wrap when the bark looks like you want it, not by stall or internal temp.

I tend to wrap after the stall as my temp is 165-180 most of the time, but I wrap on based on color, nothing else. I use butcher paper.

Wrapping during the stall can really set you back and make the cook take longer, so if I was in the stall and at a color I liked, I'd wait until it started climbing again to wrap.

You can use foil. It does tend to "steam" the meat and soften up the bark.

Lot of folks use butcher paper. Unwaxed or what they call peach paper. I've started seeing it at hardware stores but amazon is your friend.

Only wrap when it goes in the cooler. Just set your internal probe for 198 and walk away. Don't keep opening the damn smoker "to check it"". Once your alarms says its 198, probe to test for resistance. If it's effortless, you are done. Wrap in brown paper and place in a cooler for up to 5 hours.

Don't overthink or mess around with your meat. Time and temp are all you need

I don't wrap. I like more bark than most and cry when I see perfectly good brisket with no bark.

Kinda depends on your preference and your needs.

If you like a well-developed bark, only wrap once the bark is to your liking.

If you're in a hurry or just don't want the cook to take THAT long, wrap as the stall begins, you'll get thru it faster.

Even Aaron Franklin wraps his. You may sacrifice some additional bark, but it helps with moisture retention. Butcher paper generally seems to be preferred over foil by "experts" (i.e. people who bother to publish articles or videos on "how to do a brisket" )

I have discovered "hot-and-fast" and won't go back to low-and-slow, fwiw.

oops, just meant to edit the above post. doh!

Franklin did a comparison. No wrap, butcher paper, foil

My last brisket was my first attempt at no wrap. It is probably the only way I will do them going forward. Seemed, to me, to be better than any brisket I've done so far.

TFP very interesting

I don't usually wrap during the cook

lazuras_dc said:

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Franklin did a comparison. No wrap, butcher paper, foil

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Was just coming to post this. Franklin wraps for consistency and a milder flavor, but even he gravitated back to the unwrapped as his favorite flavor. All depends on how much smoke flavor you want on the meat.

If you do wrap, let your bark get PAST how you like it before wrapping. It will soften up a bit, so by letting it go past and get a little harder, you'll end up with the bark just how you want it.

Never wrap!