Preferred Brisket Wrap Temp

[JefRowCheckMat]

What temp does everyone wrap their brisket? I was also wondering if wrapping your brisket too early can make it taste like a pot roast? And if so when is too early? I use butcher paper to avoid this but have noticed different flavors at different wrapping temps (all tasty). I've wrapped in the past anywhere from 150 to 175 or so. Any tips on wrapping technique? Thanks for all the help!

[Spinaker]

I try not too wrap at all. I love having bark on my briskets and shoulders. But if you are short on time, wrapping is a good option. If I am going to be wrapping, I go for color and texture of the surface. I like to have a good layer of dark bark built up on the surface. That being said, I usually wrap at about 175 F -180 F. This is usually after the stall, but once I wrap it only takes about 30 mins to reach 202 F. Here is a shot of a brisket I cooked in my PBC, right before wrapping. This is what I shoot for.


Also, I personally like foil better than butcher paper. The butcher paper soaks up all of that yummy Brisket/Pork Au jus.

[Mr. Bones]

I foil pan an' cover mine, when I pull it from th' cooker to rest, in FC, or oven...

[Spinaker]

The foil pan is a great option. I like to do shoulders in the foil pan. They fit perfectly.

[Mr. Bones]

Agreed, in Spades!
Every shoulder I've ever posted here has been done thusly.
Big Red "EASY" Button

[JefRowCheckMat]

Man, everyone does things so different! I want to try every single way! I feel like a kid doing science experiments in my back yard when my parents aren't home.

[Mr. Bones]

We all are kids, an' definitely doin backyard Science Experiments, daily!!!
Welcome to th' Magic Kingdom!!!!

[Spinaker]

Well that is pretty much what we turn into when the smoke starts rolling.

[JefRowCheckMat]

And it's funny u guys mentioned shoulders in the pan. That's my fav way also, best of both worlds. Amazing bark and all that sweet juice! Do you guys ever have problems of getting too much bark?

[Spinaker]

Hahahaha, does such a thing exist? Huskee might say yes, but I say, "He crazy" !

[Mr. Bones]

What is this thing that ya refer to:

Do you guys ever have problems of getting too much bark?

Too hard/dry bark? Yeah, problematic, unappealin'.
'Too much bark'? Please, define lol!

[JefRowCheckMat]

Sometimes yeah. Too much meaning I feel like it could possibly be overkill. My wife loves it, most everyone loves it but sometimes I feel like it's a bit bitter and some of the juices are lost (when I don't use a pan)

[Jerod Broussard]

No temp, the looks of the bark determine wrap time.

[JefRowCheckMat]

Maybe like a ballpark time or temp?

[Jerod Broussard]

JefRowCheckMat I would say 180 should be pretty close. Sooooo many variables, two best I ever did were wrapped at 194 internal, so go figure.

Each brisket is different....Each cook is different.

[BBQ Tim]

Does any one separate point and flat before they smoke brisket? I've seen some competition guys do it and wondered why?

[Jerod Broussard]

They are going to be separated anyway, and as CandSue mentions, it is easier to do it when it is not piping hot.

[JefRowCheckMat]

No body has problems with dry brisket? Or do u prefer the exchange for the bark vs dryness? I like mine super moist.

[kmhfive]

I don't wrap until it goes in the warmer and it's never been dry. I prefer to have a crisper bark to offset the melt-in-your-mouth goodness inside.

[Spinaker]

If you buy Prime. You won't have to worry about it.