When to Wrap Brisket – Simple Guide for All Smoked BBQ Lovers

Brisket is one of my favorite meats to throw on the smoker because, well, it’s awesome! I’ve cooked a ton of them and always receive rave reviews. Deciding when to wrap brisket can make all the difference in achieving tender, flavorful meat; and the answer is to wrap when the internal temperature of the brisket reaches the stall (explained below).

In this article, we’ll explore the optimal timing for wrapping, the benefits it brings, and the choices between foil and butcher paper. Whether you’re a seasoned pitmaster or just starting you backyard BBQ journey, this guide will help you elevate your brisket game.

Key Takeaways:

• Wrapping a brisket helps speed up smoke time, control the development of bark, and retains moisture (resulting in a juicier brisket).
• The ideal time to wrap a brisket is when the internal temperature reaches the stall (typically somewhere between 150-170 degrees Fahrenheit).
• Foil wrap provides a tight seal and faster smoke time, while butcher paper allows for a crisper bark and more pronounced smoke flavor.
• Experiment with wrapped and unwrapped brisket to find what works best for you.

When to wrap a brisket?

If you choose to wrap your brisket during the smoking process, I recommend wrapping once the brisket reaches the stall; which can happen anywhere between 150 – 170 degrees Farenheit (sometimes higher).  

The brisket stall refers to a period where the internal temperature of the meat plateaus; which means it “stalls” and usually doesn’t increase at all for a while, causing the smoking time to slow down. This usually occurs somewhere between 150-170 degrees Fahrenheit. It is important to be patient during this stage, as the stall can last for several hours before the temperature starts to rise again. 

Benefits of wrapping brisket

The goal of wrapping beef brisket is to create a tight seal that prevents moisture loss and promotes even cooking. This helps to enhance the tenderness and juiciness of the meat.

Wrapping brisket in aluminum foil or butcher paper (the two most common options) has a bunch of benefits including… 

Throughout the cooking process, it’s important to monitor the internal temperature of the brisket. Use a probe thermometer to ensure that the meat reaches the desired doneness. Regular temperature monitoring allows you to make necessary adjustments and ensures optimal results.

Pro Tip: While wrapping the brisket, you can spritz the foil or paper with a mixture of water and apple cider vinegar. This additional moisture will further enhance moisture retention and add depth of flavor to the meat.

Wrap brisket in butcher paper or aluminum foil?

There are two popular options to use as a wrap: butcher paper or aluminum foil.

Both methods have their advantages and can affect the final outcome of your brisket. Let’s take a closer look at the characteristics of each, so you can make an informed decision based on your personal preferences and desired results.

Aluminum Foil Wrap

Foil wrap provides a tight seal around the brisket, effectively trapping moisture and increasing the cooking speed. This can be particularly helpful if you’re short on time or aiming for a faster cook. The foil acts as a barrier, preventing the meat from drying out and ensuring it stays juicy throughout the cooking process. Wrapping the brisket in foil is relatively easy and doesn’t require much practice.

However, it’s important to note that using foil can result in a softer bark texture. The moisture retention inside the foil can soften the bark, which is the flavorful crust that forms on the surface of the meat during smoking. If you prefer a crispy and pronounced bark, foil wrapping may not be the ideal choice for you.

Butcher Paper Wrap

If you’re aiming for a crisper bark and a more pronounced smoky flavor, consider using butcher paper to wrap. Butcher paper allows some smoke to penetrate the meat, enhancing the smokiness of the flavor profile. It also promotes better airflow around the brisket, contributing to a more even cooking process.

One of the key advantages of butcher paper is its ability to create a mahogany-colored bark that is slightly crispier compared to foil-wrapped brisket. This textured bark adds another layer of taste and visual appeal to the final product. However, it’s worth noting that using butcher paper may result in a slightly longer cooking time compared to foil.

When purchasing, look for a pink-ish brown color, often labeled “pink butcher paper”.

Choosing the Right Wrapping Method

When it comes to deciding between foil and butcher paper, it ultimately comes down to personal preference and the specific characteristics you want for your brisket. Consider the following factors when making your decision:

• Moisture Retention: Foil provides a tighter seal and better moisture retention, while butcher paper allows for some moisture evaporation.
• Bark Texture: Foil can result in a softer bark, while butcher paper promotes a crispier texture.
• Smoking Time: Foil wrap generally decreases total time to smoke, while butcher paper may slightly prolong it.
• Smoke Flavor: Foil may result in a less pronounced smoke flavor compared to butcher paper.

Check out the following video for a comprehensive comparison of the various techniques.

Experimentation is key when it comes to finding your preferred wrapping method. You can try foil on one brisket and butcher paper on another to compare the results and determine which technique aligns best with your taste preferences.

Remember, the wrapping method is just one aspect of smoking a delicious brisket. Factors such as temperature control, seasoning, and wood choice also play significant roles in achieving the perfect barbecue. Don’t be afraid to test out different techniques and make adjustments to find your own signature style!

How to Wrap Brisket

Wrapping brisket is a critical step in the cooking process to ensure a tender and flavorful result. Whether you choose to wrap your brisket in foil or butcher paper, creating a tight seal is essential to retain moisture and enhance the overall cooking experience. Here’s a step-by-step guide on how to wrap brisket:

Foil Wrapping Process

To wrap your brisket in foil, follow these steps:

1. Prepare two pieces of heavy-duty aluminum foil, each long enough to wrap the entire brisket.
2. Lay the foil pieces on top of each other, shiny side down.
3. Place the brisket in the center of the foil.
4. Wrap the foil tightly around the brisket, ensuring a secure and snug fit.

Butcher Paper Wrapping Process

If you prefer using butcher paper, here’s how to wrap your brisket:

1. Use a large sheet of pink or peach butcher paper.
2. Place the brisket diagonally across the paper to allow for proper folding.
3. Wrap the butcher paper tightly around the brisket, ensuring a tight seal.
4. Tuck the ends of the paper underneath the brisket to secure it.

Pitmaster Aaron Franklin is considered one of the foremost authorities on Texas-style brisket. Here’s his process for how to wrap smoked brisket with butcher paper.

What do you do with brisket after wrapping?

Simple…place it back in the smoker until it reaches your desired final internal temperature.  At New Creation Food, we recommend shooting for a final temp of at least 200 degrees F.

Should you wrap smoked brisket at all?

Usually when this question it asked, folks are asking if the brisket should be wrapped at some point during the smoking process; typically during the stall.  My answer is simple… the decision to wrap, or not wrap, during the cook process is absolutely a matter of preference. 

What if I don’t want to wrap my brisket?

If you don’t want to wrap, you don’t have to!  I don’t care what anyone says, when it comes to next-level BBQ, do what you and your family prefer. 

I’ve cooked a ton of briskets and have experimented with all methods.  I actually prefer NOT to wrap briskets most of the time.  My family and I prefer the maximum smoke flavor and slightly firm bark texture achieved through skipping the wrap process.

However, once my brisket reaches the desired internal temp (usually shoot for 200-ish degree F), I ALWAYS wrap it in foil to rest.  I find this technique produces maximum smokey goodness.

Conclusion

Wrapping brisket is an essential technique for achieving a mouthwatering, perfectly cooked meat. Whether you prefer using foil or butcher paper, both methods offer benefits in terms of moisture retention, bark development, and smoking time.

The decision on which wrapping technique to use ultimately comes down to personal preference and desired outcomes. Experimentation and careful monitoring of the internal temperature and bark appearance will help you determine the ideal timing to wrap your brisket for optimal results.

Remember, smoking a brisket is an art that requires practice and finding what works best for you. Don’t be afraid to try different methods and adapt them to suit your taste. 

More great resources from New Creation Food:

When to wrap brisket – FAQ

When should I wrap my brisket?

Wrap brisket when the internal temperature stalls; usually somewhere in the range of 150-170 degrees Fahrenheit.

What happens if you wrap brisket too early?

If you wrap brisket too early, the bark will not form properly.  Most likely the exterior will be soft and have a lighter color than it should.

How long to smoke brisket at 225 before wrapping?

There are multiple factors that help answer this question.  Check out our article on “How Long to Smoke Brisket at 225” for a complete guide.

Do you wrap brisket fat down or up?

I recommend brisket be smoked fat side up and wrapping fat side up as well.

What temp does brisket stall?

Brisket can stall anywhere between 150 – 170 degrees Farenheit (sometimes higher).  Monitor internal temperature and consider it in the “stall” when the temp doesn’t move for about an hour.

What are the benefits of wrapping a brisket?

Wrapping a brisket helps to achieve less time on the smoker, better control over the bark development, and a juicier result with retained moisture.

What is the best temp to cook brisket?

Low and slow is the name of the game.  I prefer a smoker temperature of 225 degrees Farenheit for best results.

Can parchment paper be used as a wrap material?

Technically, yes but I wouldn’t recommend it.  Parchment paper doesn’t have pores so it won’t let smoke through; effectively performing similar to foil.  In a pinch I guess you could use it, but not preferable.