When to Crutch?

[bbqbrisket]

Smoking a Flat Brisket and trying to establish the best time to foil wrap.
I have been doing it regularly at 170 degrees.
But I'm wondering if it should be done near the beginning of the "stall", closer to the middle of the "stall" or near the end of the "stall".

appreciate the input

 

[daveomak]

The stall is because of moisture in the meat, evaporating... Earlier the wrap, more moisture inside the meat... But, the earlier the wrap, the less bark has been developed... Find a balance that is to your liking...

 

[mike243]

Done a rack of BB yesterday and had not planned on wrapping but at 190 the ribs seemed dry,wrapped for 30 min and they hit what I thought was a good compromise of tender/moist,wife said they tasted boiled to her :( ,I think her taster was off but now I wonder if wrapping might do better for a shorter time than a lot of folks think,its only time & $ so will attempt a beef roast soon ,total time was 3 hrs ,I will foil at end of stall and see what happens