when should you wrap a brisket

You should wrap a brisket typically when its internal temperature reaches around 160-170°F (71-77°C), which is usually during the "stall" phase where the cooking temperature seems to pause. Wrapping at this point helps the brisket get through the stall faster, retains moisture, and accelerates cooking. The two most common wrapping materials are aluminum foil, which locks in more moisture for a braised texture, and butcher paper, which allows some moisture evaporation and better bark preservation. Wrapping too early can hinder the formation of the bark, and wrapping too late may cause excessive moisture loss. Many pitmasters wrap once the brisket has absorbed enough smoke, right before or during the stall phase, then unwrap near the end of cooking to re-crisp the bark if desired. In summary, the best time to wrap brisket is when it reaches 160-170°F internal temperature to help it cook faster through the stall while maintaining juiciness and bark quality.