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When to wrap brisket

post #1 of 7
Thread Starter 
I have two 8 lb brisket that I plan on wrapping to help along the cook. I have wrapped in the past at 190*. Is this a good temp to wrap or should I wrap earlier? In other words what's a good temperature to wrap at while cooking?

How long should it rest for in the faux cambro?

Thanks for your help and happy and safe 4th of July.
post #2 of 7
I think most that wrap do it about 160*. I don't wrap but rest at least 45 min usally 1-2 hours.good luck with the briskets!
post #3 of 7
Thread Starter 
Thank you so much!
post #4 of 7
Quote:
Originally Posted by appwsmsmkr1 View Post

I have two 8 lb brisket that I plan on wrapping to help along the cook. I have wrapped in the past at 190*. Is this a good temp to wrap or should I wrap earlier? In other words what's a good temperature to wrap at while cooking?

How long should it rest for in the faux cambro?

Thanks for your help and happy and safe 4th of July.

 

 

people wrap brisket for two basic reasons.  One, to power through the stall and speed up cooking.  Two, to preserve the color/look/amount of smoke that the brisket has attained.

 

For the latter, when to wrap is based on how the brisket looks or tastes when you sample the bark. It might very well be 190 when you'd do this.

 

For speeding up the cook, 190 is very late in the game.  The stall usually occurs around 150-160ish degrees.    This is where you'd want to wrap at to speed the cook along.

post #5 of 7
Thread Starter 
Quote:
Originally Posted by Demosthenes9 View Post


people wrap brisket for two basic reasons.  One, to power through the stall and speed up cooking.  Two, to preserve the color/look/amount of smoke that the brisket has attained.

For the latter, when to wrap is based on how the brisket looks or tastes when you sample the bark. It might very well be 190 when you'd do this.

For speeding up the cook, 190 is very late in the game.  The stall usually occurs around 150-160ish degrees.    This is where you'd want to wrap at to speed the cook along.

This makes sense. Thank you very much
post #6 of 7

I have been wrapping at 4 to 5 hours into the cook, believe the temp is around 150-160 degrees then.  I leave it in the foil through the end of the cook and rest it for 2 hours in the cooler.  This combo has been working lately so plan to keep doing it, it has seemed to help the brisket be juicy and tender.  Only change I plan to try is wrapping in butcher paper but haven't been able to find any.  Have fun with your 4th of July celebration.

post #7 of 7
Thread Starter 
Thank you!
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