To wrap or not

[kerstingm]

I'm smoking my second brisket tomorrow, do I wrap it half way though like a pork butt or leave unwrapped?

 

[smokingwxman]

From the information I've gather off this site, it really is personal preference.  Wrapping helps speed up the cook time but can soften up the bark.  I've tried to not wrap but usually run out of time and end up wrapping.

 

[kerstingm]

I'm going with the no wrap as long as I can.
One other question
Fat cap up or down? I'm going with down. My 1st one I did up and it came out okay. Trying new way...

20170704_130509.jpg

• kerstingm
• Jul 4, 2017

 

[lancep]

I go cap up. The one time I went cap down the brisket probed tender but when I sliced the 1/4" just inside the cap was just a little tough. So if you go cap down make sure to probe all the way through just in case.
Lance

 

[kerstingm]

I have plenty of time,(wish I got them on earlier) if I need to flip I have time.
Thanks for the input

 

[b-one]

The fat up or down is just like wrapping some think it protects from the heat=down others bastes the meat=up. Do you like nice bark don't wrap foil will really soften your bark and butcher paper is kind of in between in my experience.

 

[kerstingm]

I prefer the better snap bark.
6 hours in and temp reading 160 on both. Already expected a long day. So far all is going great. I did flip!!!

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• kerstingm
• Jul 4, 2017

 

[801driver]

I do not wrap unless the humidity is very low outside and then the air tends to dry a little more.

Good luck to you.