When wrapping a brisket, most barbecue experts recommend doing so when it reaches an internal temperature of 165-170 degrees Fahrenheit (73.9-76.7 degrees Celsius) . However, its important to consider the texture and tenderness of the brisket as well. Here are some key points to keep in mind:
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Temperature: Wrapping the brisket is typically recommended when it reaches an internal temperature of 165-170°F (73.9-76.7°C) .
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Bark: Its important to visually check the bark of the brisket. The surface should be dark, mostly a dark brown with some deep, dark red.
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Texture and Tenderness: Its more about look and feel than it is about temperature. Always let the bark set before wrapping to avoid ripping it off or steaming it off.
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Moisture Retention: Wrapping the brisket helps trap moisture, preventing evaporation and allowing the internal temperature to continue rising.
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Cooking Time: After reaching the desired internal temperature (around 203°F or 95°C), the brisket can be removed from the wrap and cooked at about 225°F (107.2°C) to re-crisp the bark.
Its important to note that the decision to wrap a brisket is not solely based on temperature, but also on the appearance and texture of the bark. Wrapping too early or too late can affect the final outcome of the brisket, so its essential to consider both the temperature and the visual cues of the bark before making the decision to wrap the brisket.
