When to wrap brisket

Discussion in 'Beef' started by appwsmsmkr1, Jul 2, 2015.

  1. appwsmsmkr1

    appwsmsmkr1 Meat Mopper

    I have two 8 lb brisket that I plan on wrapping to help along the cook. I have wrapped in the past at 190*. Is this a good temp to wrap or should I wrap earlier? In other words what's a good temperature to wrap at while cooking?

    How long should it rest for in the faux cambro?

    Thanks for your help and happy and safe 4th of July.
  2. b-one

    b-one Smoking Guru OTBS Member

    I think most that wrap do it about 160*. I don't wrap but rest at least 45 min usally 1-2 hours.good luck with the briskets!
    magnus likes this.
  3. appwsmsmkr1

    appwsmsmkr1 Meat Mopper

    Thank you so much!
  4. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    people wrap brisket for two basic reasons.  One, to power through the stall and speed up cooking.  Two, to preserve the color/look/amount of smoke that the brisket has attained.

    For the latter, when to wrap is based on how the brisket looks or tastes when you sample the bark. It might very well be 190 when you'd do this.

    For speeding up the cook, 190 is very late in the game.  The stall usually occurs around 150-160ish degrees.    This is where you'd want to wrap at to speed the cook along.
    magnus likes this.
  5. appwsmsmkr1

    appwsmsmkr1 Meat Mopper

    This makes sense. Thank you very much
  6. aggie94

    aggie94 Smoking Fanatic

    I have been wrapping at 4 to 5 hours into the cook, believe the temp is around 150-160 degrees then.  I leave it in the foil through the end of the cook and rest it for 2 hours in the cooler.  This combo has been working lately so plan to keep doing it, it has seemed to help the brisket be juicy and tender.  Only change I plan to try is wrapping in butcher paper but haven't been able to find any.  Have fun with your 4th of July celebration.
    Last edited: Jul 3, 2015
  7. appwsmsmkr1

    appwsmsmkr1 Meat Mopper

    Thank you!

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