What Temp to Wrap Brisket: A Step-by-Step Guide
Smoking a brisket to tender perfection is part art, part science. One of the most critical decisions you'll make during the cook is when to wrap the brisket. Wrapping at the right time helps lock in moisture, preserve the bark, and push through the “stall” — that frustrating plateau where the internal temperature stops rising.
Let’s break it down step-by-step with visuals that guide you through the process:
1. Start the Brisket in the Smoker
Begin by seasoning your brisket and placing it in a preheated smoker, usually at 225°F to 250°F. Let the brisket smoke unwrapped for the first few hours. This phase is all about developing that flavorful bark and letting the meat absorb smoky goodness.
🟤 Tip: Use a reliable meat thermometer to monitor internal temperature from the start.
2. Monitor the Internal Temperature
As the brisket cooks, you’ll notice it gradually rising in internal temperature. Keep an eye out for the stall, which typically hits between 150°F and 170°F. During the stall, moisture evaporates from the surface of the meat and cools it down — slowing progress dramatically.
🕵️♂️ Watch closely — this is when you’ll decide if and when to wrap.
3. Wrap at 165–170°F
Once the brisket hits an internal temp of 165°F to 170°F, it's time to wrap. This is the sweet spot where the bark has formed nicely, and wrapping will help push the meat through the stall without drying it out.
🌯 Wrap Options:
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Butcher paper (preferred by many pitmasters): Breathable, keeps bark intact.
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Aluminum foil: Faster cook, traps more moisture (often called the "Texas Crutch").
Wrap tightly and return to the smoker.
4. Continue Smoking Until Tender
Keep cooking the wrapped brisket until it reaches an internal temperature of about 200°F to 205°F. More importantly, go by feel — the brisket should be “probe tender,” meaning a thermometer slides in like warm butter.
⏳ Let it rest for at least an hour (preferably in a cooler) before slicing.
Summary
| Step | What to Do | Key Temperature |
|---|---|---|
| 1 | Start smoking | 225–250°F smoker temp |
| 2 | Monitor meat | Watch for the stall (150–170°F) |
| 3 | Wrap it up | 165–170°F internal temp |
| 4 | Finish strong | 200–205°F, or probe tender |
Wrapping brisket at the right temperature can make or break your barbecue. With a little patience and a good thermometer, you’ll end up with a juicy, smoky masterpiece that melts in your mouth.
Happy smoking! 🔥🥩
