Wrapping Brisket

[Rganaway]

When I am wrapping my brisket to reduce the stall time with Aluminum Foil or Butcher Paper, should I keep it wrapped until I reach an internal temp of 203F? I noticed today when I removed the foil at about 190F the meat's internal temperature dropped about 18 degrees. I am now waiting on the temp to come back up to 203 before I pull it. I hope I am not drying the meat out

[Jerod Broussard]

Don't wrap until you get the bark you want. Then leave it wrapped until it is probe tender throughout the flat, which is typically around 203, but can be a bit earlier on some of the higher grades.

When you unwrapped that allowed the moisture on the surface to start evaporating and cooling off the brisket aka evaporative cooling.

[Rganaway]

Jerod, thanks for the information. Do you think it will come out overcooked?

[Jerod Broussard]

Nah, just watch the probe tenderness in the flat. I've had flats that were 205 and still tough, good long hold after the cook wrapped in foil in a small ice chest with towels tenderized things just right.

[Rganaway]

Thanks

[Jerod Broussard]

Welcome to the Pitmaster Club!!! Just realized your join date, saw your shirt and was too busy thinking about the movie Madagascar when they said they were from New York!

[jhapka]

Let us know how it turned out. Pictures are good