We should wrap brisket when the internal temperature reaches 150°F (65.5°C). Brisket usually hits the stall around 150°F, and the internal temperature of the meat will increase minimally.

Wrapping your brisket in aluminum foil and a towel is done when the brisket is already completely cooked. This method keeps the internal temperature from immediately dropping too low, and will allow the meat to rest and remain hot and juicy before serving.

Oct 24, 2021 · Most pitmasters instinctively wrap their briskets (as well as pork butts and ribs) in either aluminum foil or butcher paper at some point during a cook. Usually, the wrap occurs once the internal temperature of the brisket hits 165°F. Some pitmasters will wrap based on just the appearance of the bark.

Mar 17, 2025 · Wrap a brisket when the internal temperature reaches 165-170°F, depending on brisket size, smoker temperature, and preference. Wrapping aids in faster cooking, retains juiciness, and controls bark appearance.

Sep 24, 2023 · The ideal time to wrap your brisket is when it reaches the “stall” phase during cooking, which typically occurs around 150-170°F (65-77°C). This is when the meat’s internal temperature will plateau for a while.

Aug 11, 2023 · The short answer is you should wrap your brisket once you’re happy with the look of the bark and the internal temperature has stalled. Michael Haas notes in his recipe for smoking Texas-style brisket that he usually encounters the brisket stall between 160°-165°F.

Dec 12, 2024 · My quick recommendation is to go to at least 170F+, ideally 175-180F. For some reason, a lot of articles, recipes, and videos will tell you to immediately wrap the brisket as soon as it reaches 150 or 160F (when it stalls). In my humble …

Aug 9, 2020 · Wrapping brisket is one of the most effective ways to elevate your barbecue smoked beef. Discover why the BBQ technique works and how to wrap brisket with our easy smoking guide. If you’re only going to master one staple BBQ meat, it has to be brisket.

May 11, 2024 · In our ultimate guide to the method known as the “Texas crutch,” we’ll teach you when to wrap brisket, which material to use, and other tips to help you perfect the technique. The best time to wrap brisket is when it reaches the 150- to 160-degree threshold.

Mar 7, 2025 · Wrap It Up: After the brisket reaches an internal temperature of around 160°F, consider wrapping it in butcher paper or aluminum foil. This technique, known as the “Texas Crutch,” helps retain moisture and speeds up the cooking process.