thinking of wrapping my brisket. thoughts?

I wrap my flat at 170, and pull it from the egg at 198. Pour off the jucie into a cup, and loose wrap it in the cambro or empty ice chest for about 1 to 2 hours.

I've always used the combo of temp and the fork test for a brisket it may say 195 or 200 but if it doesn't twist real easy with a fork then I let it go longer.

I wrap at 165 and remove at 195-200, then rest. A good long rest of more than an hour is great. I leave the brisket in the foil, wrapped in a damp towel I heat up in the microwave and put it in a cooler. I personally do not add any moisture to the brisket when i wrap it, however I do inject them prior to the cook. There is tons of moisture in the brisket that has just started to break down at the 160-165 temp. When you unwrap and slice it will be bathing in its own juices rendered from the fat and connective tissue and injection in the brisket. I have no problem with the bark. By the time you reach 165 you should have a very well developed smoke ring and bark. The wrap just allows you to retain some or the moisture given off during the breakdown of the fat and connective tissue which doesn't occur til this point of the cook anyway.

I think you should ask yourself why you are wrapping? What do you hope to achieve? Many good briskets are done wrapped but there are specific reasons to wrap. Wrapping does several things but mainly it speeds up the cook. When you wrap before the stall, it pushes through much more quickly. It also protects your brisket from higher heat cooks. Wrapping is more a product of competitions where you have 6 hours to turn in a 15lb brisket. They cook at 350 and crutch (wrap) to get the results they are after. at 350 you will get a very hard burnt bark unless you wrap once it darkens up. I don't wrap, but I know lots of guys that do and they are great. I cook a little lower (275 or so) and don't need to wrap. I do wrap after they are done and let them rest for a few hours. I have noticed better results from this hold period than wrapping to cook. I don't like the texture of crutched brisket when I do it so I avoid it. I did one last week and it was OK. I was in a hurry and it worked out. Not my best effort but I did a 12lb brisket in 6 hrs and the masses were happy.

350 degrees. Wrapped when it hit 160. No stall.

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.