Wrapping a brisket can help speed up the cooking process, keep it moist, and reduce the amount of smoke it takes on. But you don’t have to wrap at all and you don’t have to wrap at 165. I like to wrap between 175-185, but go by how the bark looks and if the fat cap is full rendered. I pull it off the pit when it is probe tender and the internal temp is between 195 and 205.
Goldies doesn’t wrap, Leroy and Lewis foil boats, Snow’s BBQ wraps in foil, and Franklin BBQ wraps in paper, so you can get great results with any method.
Don’t wrap at all if you want very dark bark and don’t need to speed up the cook, but make sure you have enough humidity in your pit by adding a water pan or spritzing so it doesn’t dry out. You can wrap in foil after you pull off the pit during the rest.
Using a foil boat will expose your fat cap to more smoke, resulting in a darker crispier bark and will also confit the flat. When it is done smoking, add a layer of foil to cover the brisket while it is resting.
Wrapping in foil will cook the brisket the fastest because of the locked in steam and will result in a softer bark.
Wrapping in paper will allow the brisket to breathe, take on a little more smoke, and result in a crunchier bark.
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8 фев 2023
