When to wrap a Brisket

SaintJohnsEgger

At what temp you you guys like to wrap a brisket? 165? Where do you determine the temp?

I'm assuming once the flat is at an even temp somewhere around 165. Mine 10 pounder has been on for 2.5 hours now at 250 - 280 and the meat probe is showing 163.

GoooDawgs

Depends on your bark preference.  I'm usually around 170 as I like for it to get through the stall before I touch it, but its whenever you think the bark looks good to you.  

alaskanassasin

 No crutch here.

DoubleEgger

Why wrap? Do you like soggy bark? Are you in a hurry? 

GoooDawgs

And I just do the trendy butcher paper, foil makes it like pot roast...  

lousubcap

@SaintJohnsEgger - meat probe at 163 in 2.5 hrs is moving right along.  The key temperature driver for me is the thick part of the flat so make sure that is where you are monitoring.

Regarding wrap, give google a search for Franklin  and brisket wrap.  You will find an interesting video.  I cannot recall that last time I wrapped but there are cook factors that may necessitate it and then the wrapping material (paper or foil) as well.  

SaintJohnsEgger

lousubcap said:

@SaintJohnsEgger - meat probe at 163 in 2.5 hrs is moving right along.  The key temperature driver for me is the thick part of the flat so make sure that is where you are monitoring.

Regarding wrap, give google a search for Franklin  and brisket wrap.  You will find an interesting video.  I cannot recall that last time I wrapped but there are cook factors that may necessitate it and then the wrapping material (paper or foil) as well.  

If I bring the thickest part of the flat to 2003 then everything should balance out for moist and tender?

SaintJohnsEgger

It is wrapped now. Pit is at 275 and the meat probe reads 171.