- Aug 15, 2016
I have not been able to smoke anything for a few months but I am finally getting a chance to this week. I think I will be cooking a brisket and need some tips on when to wrap. I normally wrap around 160 degrees internal. However, I read recently that you should not wrap until after the stall. My main concern is moisture retention. I almost always have tender slices but they are not always the juiciest slices. Basically what I am asking is, when should I wrap (if at all), and does making sure a tooth pick goes into the meat like butter have anything to do with its moistness or just its tenderness. I have never checked how tender the meat is, rather just cook until about 200 degrees internal. Should I start sticking a tooth pick in around 195? Please let me know what you guys think. Just a little confused on how I can have slices that pass the hang and pull tests but aren't extremely moist. Thanks!!!