what temp to wrap brisket

Most pitmasters recommend wrapping a brisket when the internal temperature of the meat reaches 165-170 degrees Fahrenheit. This is because wrapping the brisket helps to retain moisture and insulate it against direct heat from the smoker, which can cause the surface of the meat to dry out or burn. Wrapping the brisket also speeds up the cooking process and leads to a juicier end product, but sacrifices some smokiness. The stall, which is when the internal temperature of the brisket plateaus, can occur anywhere between 150-180 degrees Fahrenheit. However, it is also important to visually check the briskets bark and make sure it looks good before wrapping it.