Wrapping the brisket

[Hogan]

I’ve smoked a number of briskets in the past, logging all the processes and recipes I’ve used. One in particular was drop-dead fabulous, but I’ve been unable to replicate that success, so will just chalk it up to “The Gods smiled on me that day.”
About to try the first of 2025 in the next 3 weeks, and doing my homework. I’ve noted that there is a common disagreement amongst the Internet sites and people such as Raichlen and Mixon, to name a few:
When to wrap? Some lean towards when the brisket hits ~160°, other say to push it thru the stall, then wrap at ~185°.
Anyone care to weigh in?

 

[RustyJake]

I’ve smoked a number of briskets in the past, logging all the processes and recipes I’ve used. One in particular was drop-dead fabulous, but I’ve been unable to replicate that success, so will just chalk it up to “The Gods smiled on me that day.”
About to try the first of 2025 in the next 3 weeks, and doing my homework. I’ve noted that there is a common disagreement amongst the Internet sites and people such as Raichlen and Mixon, to name a few:
When to wrap? Some lean towards when the brisket hits ~160°, other say to push it thru the stall, then wrap at ~185°.
Anyone care to weigh in?

I have been using 170°-180°, but that is mainly because I prefer a darker bark before wrapping. Just a personal choice for me. I am going to try the foil boat method as opposed to a full wrap on my next brisket

 

[Hogan]

Let us know how the foil boat works out.
I'm doing the wrap so that I can then toss it in the Yeti for 3-4 hours before serving.

 

[Manannan]

Some lean towards when the brisket hits ~160°

Watching this thread with interest, I have always wrapped brisket around 160F / 70C then in the Icey Tek (Yeti equivalent) for a minimum of an hour but usually > 3 hours when finished. It is more a case of I have always done it this way because the end product has usually been spot on but open to change.

 

[traeger860]

I wrap in butcher paper once the bark is formed how I like it. Varies from brisket to brisket - but usually in the 160-170 range.

 

[Hogan]

I have been using 170°-180°, but that is mainly because I prefer a darker bark before wrapping. Just a personal choice for me. I am going to try the foil boat method as opposed to a full wrap on my next brisket

Another question: Which of your 17 bbqs are you using (size make a difference), and at what temp do you cook?

 

[RustyJake]

Another question: Which of your 17 bbqs are you using (size make a difference), and at what temp do you cook?

LOL, I had been using the Yoder for my last few briskets. I have been using 225°F as a cooking temp. I was using lower temperatures but 'in my opinion' the lower temps and increased smoke time didn't give any more noticeable smoke flavor and possibly added to the briskets drying out a bit more from longer exposure to the convection heat. My wrap was always with butcher paper.

 

[Hogan]

Gracias.