It looks like you're new here. If you want to get involved, click one of these buttons!
CenTex - I'm right there with you! Wrapping brisket was never heard of until BBQ competitions. I run my briskets between 225-250 grate temp and 195 or so internal. I'm not trying to power through the stall ... to my mind the few briskets that were wrapped that I've tasted weren't nearly as tender as I like. I like all that fat rendered into the brisket! I pull at about 195 or so, wrap in heavy duty foil, then wrap in old beach towels, and place in a cooler for an hour. Then it sliced, served and enjoyed! I've never used the Texas Crutch method and really don't intend to use it.