What temp do you wrap?

MCRyan

Looking for a friendly reminder on when you all wrap your brisket?   165-170?  Is that usually when the stall hits, or is it typically number of hours in??!  

Planning on using butcher paper.  Usually have better results than naked, or foil.  Just my preference.   Input greatly appreciated.  Thanks!

The Cen-Tex Smoker

Most people wrap around the temps you mentioned above. I usually only wrap once the bark starts to get really dark and crusty. Sometimes it never does so I’ll let it ride all the way through and then wrap for the cooler rest.   

Foghorn

This link has some videos of a brisket wrapped too early and one wrapped at just the right time to get the bark you are looking for.

The "too early" one was mine and we were cooking 5 of them and had other things to cook so we wrapped it when it was convenient - which was during the stall - around 160.

The "right time" one was wrapped sometime after the stall by @20stone.

https://eggheadforum.com/discussion/1206857/food-pr0n-jiggly-brisket-videos#latest

bradleya123

I have found no need to wrap with my cooks!!!

milesvdustin

I try to catch it coming out of the stall, then wrap, so 170 or so. 

MCRyan

Thanks all!   One last question:  how long can I FTC?  Got it hanging in a 45 qt YETI.   

Foghorn

With some hot towels you should be good for 8 hours or more.  When the meat gets below 140F the clock starts ticking on needing to eat it (within 4 hours if you're running a restaurant).  

lousubcap

Another vote to wrap (BP) if the bark is set up to your liking.  Otherwise, nekked to the finish.  If I wrap in BP I take it out of the BP for the cooling rack rest (stop the carry-over cook) and then in foil for the FTC.  Many different ways to get there.  FWIW-