Published by Devon Ferguson
Last Updated On: March 1, 2023
The brisket, a notoriously difficult cut of meat to cook. Mastering a great brisket takes preparation, time, and a lot of patience. If you go into it blindly, you’ll just end up with a chunk of beef jerky, wasted time, and wasted effort.
Don’t let that put you off though - pitmasters alike can agree that it is more than worth it in the end, for that crispy, juicy brisket.
Of course, first, you need to know when, how, and even why you should wrap a brisket. That’s why, as experienced brisket cooks, we have put together everything you need to know about wrapping, cooking, and smoking a brisket.
When You Should Wrap A Brisket?
I should begin by saying, there really isn’t a straightforward answer.
Before you click off in defeat, don’t fret. I’m here to guide you down the smoked brisket road, and to a juicy beef brisket in no time.
When wrapping a brisket, there are 3 things you should consider:
The Brisket Size
Naturally, a bigger brisket will take longer to cook than one on the smaller side. This is because smaller meat briskets lose moisture much quicker than bigger ones.
The main reason to wrap brisket is to prevent your meat from losing moisture, therefore smaller meat should be wrapped earlier in your cook.
We recommended wrapping an 8-pound brisket around the 3 - 4 hour mark, whereas a brisket around 12 pounds should be wrapped closer to the 6-hour mark.
Your Smoker Temperature
You’ll also want to take into consideration how hot you usually run your smoker. Otherwise, you might end up with too much smoke.
A higher internal temperature means a faster cook, which means you’ll get to wrapping your brisket much quicker than a slow cook.
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Your Personal Preference
Just like any cooking process, a lot of wrapping brisket techniques relies on your personal preference. At the end of the day, you’re the one that will eat the barbecue, so you know how you best like your meat.
Most pitmasters recommend wrapping your meat when your smokers reach an internal temperature of 165 - 170 F.
Now, not everyone has the patience to wait that long. So, some people may prefer to wrap brisket as soon as the stall hits (usually around 145 - 155 F.) It may be the fastest method, but not guaranteed the tastiest.
Now, if you want the crunchiest, thickest bark possible, you won't want to wrap your meat till it comes out of the stall. It may seem counterintuitive, but the proof is in the pudding - or in this case, the delicious brisket.
The only way to figure out your personal preference when it comes to the cooking process is to experiment.
Try wrapping brisket at different points of your cook to find what taste and bark crunchiness best suits you.
Why Do You Wrap It?
Why wrap brisket in the first place? Well, there are three main reasons:
Faster Cooking Time
Any large slice of meat will hit the stall temperature. Your large cut of meat, the wrapped brisket, in this case, may be right on track to finishing when you expect it to.
But, as soon as the internal temperature of your barbecue hits 165 F, it stops cooking.
This happens due to evaporation. The meat begins to sweat, causing water to rise to the surface of the meat.
It then starts to evaporate, which in turn cools the cuts of meat. Once your internal temp hits, the stall begins, and it could last as long as 5 hours.
Wrapping brisket allows you to eliminate the air in which moisture can evaporate.
Around the surface of the meat, a layer of the brisket's own juices will form, keeping hot due to the hot air circulating inside your smoker.
The wrap works as an insulator, protecting the meat from direct smoke and heat.
Therefore, you can safely turn up the temperature of your smoker without worrying about burning or drying out your meat.
“Some foods will improve your meal, your mood, your day, your buttered noodles. Brisket will improve your life.”
- Stephanie Pierson, in “The Brisket Book”
Once this evaporation has stopped, your smoker will begin to rise in temperature, continuing to heat your meat.
This is good, since a brisket becomes more tender the longer it gets cooked.
You may have heard of something called the Texas crutch method. The Texas crutch first came around in the competition barbecue circuit.
During the competition barbecue circuit, judges gave out scores depending on the time in which the smoked meat is delivered.
Wrapping brisket, the traditional cut of Texas, helped competitors reach their deadline .
Wrapping your brisket allows the meat to reach all-time juiciness. Natural juices will be locked in and they’ll be able to tenderize the meat.
Since the cut has already soaked up all the smoke before stall time, you don’t risk over-smoking your meat.
Control The Bark
Wrapping brisket will allow you to have control over the bark and appearance of your wrapped brisket.
The average pitmaster will aim for a mahogany-colored bark, which not only looks delicious but tastes delicious too.
Again, this all depends on your personal preference. Some pitmasters wrap brisket as soon as the stall temperature hits, others wait till they get their desired bark thickness and color.
What are The Downsides?
Now, wrapping your beef brisket isn't all rainbows and unicorns. There are a few downsides when wrapping brisket, one being a possible loss of texture.
Risk Of Overcooking
Once the brisket is all wrapped up, the internal temp will begin to rise.
This rise in temp is rather unpredictable and it can vary on a whole range of things such as how tight the wrap is, how humid your smokers are, etc.
It is a common mistake to follow the recipe when cooking brisket rather than a probe thermometer.
It is far better to cook by temperature and not the time since timing doesn’t really mean anything when faced with mushy briskets.
Every 30 minutes or so, check the brisket’s temperature using a meat thermometer.
Simply poke through the wrapping until the meat hits 203 F. The hole won't affect cooking time, nor will it create moisture loss.
Loss Of Smoke Flavor
When you wrap a brisket, a barrier forms between the meat and the wood smoke.
Naturally, this will result in a loss of smoke flavor.
Although, it doesn't affect your smoke too much since the brisket has already been exposed to the smoke hours beforehand.
Generally, you won’t notice much of a difference in smoke flavor.
Plus, the wrapping keeps the packer brisket moist, making the bark tastier and the meat juicier.
Loss Of Bark Texture
Now, I know I said wrapping helps the bark crust texture, but bear with me.
Once you wrap a brisket, you’re exposing your brisket edges to extra moisture which speeds up the cooking process. In turn, the bark becomes softer.
To avoid this, you should cook the brisket at 225 F after removing your wrap to make the bark crispy again.
Don’t fret if the brisket quickly cools to room temperature once it’s been unwrapped, the meat will already be tender enough inside.
Wrapping Brisket Options
When it comes to wrapping briskets, there are 2 roads you can go down:
Barbeque experts either use aluminum foil or butcher paper for unwrapped brisket.
Remember the Texas barbeque competition I mentioned? Well, these Texicans sometimes use Aluminum foil on their briskets.
For beginners, wrapping unwrapped brisket in aluminum foil is recommended since it is the easiest way before moving on to butcher paper.
Since the aluminum foil is designed to wrap food, it’s only natural to wrap up your brisket in aluminum foil too. It’s also very accessible and cheap to purchase.
Foil is a great conductor of heat, and it’ll speed up the cooking process considerably.
As long as you measure the internal temperature of the brisket every 30 minutes, you won’t have to worry about your bark getting soggy.
To wrap a brisket inside aluminum foil, you should measure two arm-length pieces of foil.
Lay the brisket on top of the two pieces of aluminum foil and wrap the brisket as tightly as you can.
The downside to wrapping the brisket in aluminum foil is the bark will get a little soft during the wrapping process.
Related: Super Easy Way To Grill Shrimp In Foil
Butcher Paper (Texas Crutch)
If you order brisket at one of the top Texas bbq joints, chances are they’ve wrapped it inside butcher paper.
Unlike aluminum foil, wrapping a brisket in butcher paper allows the smoke to get through while still speeding up the cooking process.
Wrapping a brisket in butcher paper takes practice, and it may take you a few times to get it right. You can purchase butcher paper online or from your local butchers.
A layer of moisture forms on the outside of the brisket, soaked up by the butcher paper.
This moisture keeps the meat cooking by conducting heat, similar to the foil.
The difference being, the butcher paper lets a bit more smoke in, so you’ll gain more smoke flavor than wrapping with foil. The bark will also stay drier.
The cooking process with butcher paper also has its downsides. While cooking with butcher paper, you should avoid the stall. The butcher paper isn’t as tight as the foil, therefore it’ll take longer to cook.
6 Steps To Wrapping A Brisket
Now you’ve figured out what you’re going to use to wrap a brisket, we now have to learn how to wrap.
Through many smoking and bbq tribulations, I finally found a method that works for me. You may have heard of a method by Aaron Franklin of Franklin barbecue called the Texas Crutch .
Aaron Franklin uses a piece of butcher paper around 5 times as long as your brisket.
Here is how you can do it:
- Grab your butcher paper and place the brisket widthwise, presentation side up. Fold the bottom edge of the sheet up until it’s covering the meat. Make sure to pull it as tight as possible. The sheet needs to fight snug around every side of the meat.
- While keeping the butcher paper tight to the shape of the brisket, fold the paper over the flat side until you have a triangle shape. Make sure the sheet is smooth and flat.
- Turn the brisket around so the triangle is now facing away from you. Fold the sheet under the point and hold it in place. Repeat this triangle fold so it looks the same as the one on the flat side.
- While keeping the brisket firmly against the butcher paper, fold it towards the end of the paper. After rolling the meat up, fold in the sides and pull the paper tightly.
- Once the brisket is fully wrapped with the butcher paper, it should look more or less like a long rectangle. To double its thickness and halve its length, you should fold the rectangle over itself.
- The aim of the game is to keep everything tight and snug. With the remaining part of the rectangle sheet, roll the meat forwards and over. The presentation should be facing side up once again, with the thick side underneath the meat.
And there you have it, the perfectly wrapped brisket with butcher paper.
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BBQ Brisket Rub
When it comes to flavors of the bbq meat, a lot of people tend to go too complicated with cumin, chill powder, paprika…. When all you need is an even part of salt and black pepper.
This simple style will complement your bark while letting the juicy beef smoke flavor shine through.
The secret to how a great brisket cooks doesn’t rely on fancy rubs, BBQ sauce, or brisket recipes.
It all depends on how you plan on smoking your meat, as well as how you select, prepare, and cooking a brisket.
To Wrap Or Not To Wrap a Brisket?
All in all, it comes down to preference. Whether you choose to wrap up your meat or not, the most important thing is cooking at the right internal temperature and for the right amount of time.
Practice makes perfect, so experimenting with different flavors, wrapping brisket technique, and cooking times will get you to that perfect brisket you can share with friends.
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When Should You Wrap a Brisket? Most barbecue experts recommend wrapping brisket when it reaches an internal temperature of 165-170 degrees Fahrenheit.Do you flip a brisket when you wrap it? ›
Flip and rotate your brisket at least once during the smoking to even out the exposure to heat. Keep the heat in the smoker low (under 250 F). Cover the brisket with foil and let it rest for at least 30 minutes before carving. Practice, experiment, and learn.What if I wrap my brisket too early? ›
Wrapping the brisket too tightly may cause it to become too moist, resulting in an undercooked center. Also, wrapping the brisket before it reaches the desired internal temperature can lead to overcooking or drying out of the meat.What is the 3 2 1 rule for brisket? ›
The 3 2 1 method for brisket is a popular technique for smoking this meat that involves cooking it at 3 different temperatures for about 2 hours each. This method helps get your brisket to the perfect level of doneness, as well as giving you a nice layer of flavorful smoked bark on the outside.How long to smoke a brisket at 225 before wrapping? ›
Close the lid on the smoker and, maintaining 225 degrees F, continue cooking until the internal temperature of the brisket reaches 202 degrees F in the thickest part of the meat (takes anywhere from 5 to 8 hours).What side of brisket goes up after wrapping? ›
Summary. Always smoke brisket with the fat side facing down. Fat-side down helps keep the seasoning on the brisket and makes it look better. Cooking brisket fat side up does not add moisture to the meat.Do you add liquid when wrapping a brisket? ›
Foil boat brisket wrap
Place the brisket in the center of the foil, then fold the edges of the foil up and around the brisket to create a boat or tray. Next, season the brisket as desired and add any additional ingredients or liquids to the foil boat.
Butcher Paper – The brisket that was wrapped in butcher paper took 10 hours to cook. While it was still incredibly juicy and tender, it did not have a dark or particularly crusty bark. Tinfoil – The brisket wrapped in tinfoil was the fastest to cook at a total time of 9 hours.When should I start spritzing my brisket? ›
You begin spraying the brisket about 3 to 4 hours into the cook, when the rub has set up nicely, and the bark begins to darken. Spritz about every 30 minutes.What temperature do you increase after wrapping brisket? ›
Raising the Temperature After Wrapping
Once you have wrapped the brisket, you'll return it to the smoker. Many people will raise the smoker's temperature to about 275 degrees and hold it there for the duration of the smoke.
The simple answer is no. Plenty of smokers – professionals and hobbyists, alike – do not wrap their brisket at any point in the cooking process. Still, many do and wouldn't dream of preparing brisket any other way.How long should brisket rest before cutting? ›
Always Rest Your Meat
The most important thing is that you give it at least an hour, but preferably a minimum of two, to let the meat cool, let the juice redistribute, and ensure that you have the most tender, juicy, and flavorful brisket.
The golden rule of brisket prep is “slow and low.” To transform a tough cut into a tender delight, the meat needs to cook slowly at a low cooking temperature. To cook a full brisket in time for dinner, you may want to fire up the smoker before breakfast.What is the rule of thumb for brisket? ›
Our general rule of thumb is to plan on between 30 and 60 minutes per pound. For example, a 16-pound brisket cooked at 275 degrees Fahrenheit will take between 10 and 12 hours. The entire process from trimming, injection, seasoning, and cooking will take between 18 and 20 hours. Give yourself enough time.What is the magic number for brisket? ›
Your slow cooks, which require a lot of rendering & breaking down of collagen, such as brisket and pork shoulder, need to hit 195-210 -- with the magic number being 203.How many hours before I wrap my brisket? ›
Most wood smokers aren't perfect and the temp fluctuates, so a range between 225 and 275 degrees is fine. 6 After about 4 hours, begin to monitor the internal temperature of the meat. When it reaches 160-170 degrees and has a deep reddish brown or nearly black crust on the exterior, it's time to wrap the brisket.Do you wrap brisket 190? ›
Rub your untrimmed Select grade brisket with salt, black pepper, garlic powder, paprika, sugar, and cayenne. Smoke it at 225-275 degrees until it reaches and internal temp of 190. Do not wrap it in foil.