What Temp To Wrap Brisket - Am I Alone? Did You Know This

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Check out the video for What Temp To Wrap Brisket posted by creator @jessicahaizman (Jessica Haizman). So far, this clip has received 11,181,990 views, 1,591,532 likes, and 29,368 shares on TikTok.

Audience members and community members sharing content around What Temp To Wrap Brisket have posted related commentary: Creator @thatll.do.bbq: “SMOKED BRISKET Brisket is one of my favorite things to cook and this one turned out great! I started the grill temperature at 180 and increased slowly up to 250 once I wrapped in butcher paper. 18.5 hours total cook time, followed by a 4 hour rest.”. According to user @texpatbbq: “Replying to @Abel Noah I dont wrap until the bark looks good. Tempnis just a guage. Wrap too soon, the bark won’t be properly formed.”. According to user @backyahdbbq: “Brisket Wrap in Butcher Paper for Long Hot Hold When my brisket has a nice bottom bark, right around 180F degrees, I use the foil boat to protect the flat while continuing to render the fat cap. And I’ll keep it in the boat for the remainder of the cook until it is probe tender throughout, right around 195-203F degrees. Then for the 15 hour long hot hold, I remove it from the foil boat and fully wrap it in butcher paper. You could also just wrap the whole brisket in foil, but I feel better about my meat touching paper for that long instead of foil. Get the 18” butcher paper with a box so it’s easy to cut. Lay down 2 overlapping pieces of paper. Spritz it with water so it is easier to form around the brisket. Put down some tallow. Then place the brisket about ⅓ the way from the end - fat side up. You can also add a little more tallow on top. Bring the paper’s short side up and over the brisket. Fold over and crease the long sides. Flip the brisket once so it is meat side up. Square up the top of the paper. Then flip the brisket once more. It’s now ready for the long hot hold at 150F degrees in your oven or food warmer. If your oven only goes down to 170F degrees, then check your manual and calibrate it down to 150F. Or set your oven to 170F degrees and then turn it off. Monitor the temp and turn it back on if it dips. Hopefully this helps you out on your next brisket cook. You can find my entire brisket process at bkyhd.com/brisket”.

Expanding on discussion topics around What Temp To Wrap Brisket include the following updates: According to user @girlscangrill: “AI vs Pitmasters At what temp should you wrap a brisket? When do you wrap? 👇”. According to user @backyahdbbq: “Here’s how I wrap briskets with foil. I wrap my briskets when I’m happy with the bark, usually at the 9 hour mark and when they hit about 175 degrees. I don’t wrap to help them get through the stall, I only wrap because I don’t want them to get any darker. I use two sheets of heavy duty 18” aluminum foil that are about 2 and half times as long as the brisket. I use two sheets for more protection, just in case one layer gets punctured. I also don’t overlap the sheets. I place them directly on top of one another. You may need to overlap a little if your briskets are bigger than mine. If you overlap, you’ll create a seam on the bottom and juices will leak out. I place the brisket in the middle of the foil and optionally add some tallow. I start by folding the foil on the short side of the brisket up and over the top. I then fold the opposite side over that. I then fold the remaining two sides. I press on the foil and follow the contour of the meat as much as possible. The idea is to lock in the moisture, but not have air pockets. Because steam will get captured in those air pockets which may ruin your bark. I then put it back on the smoker and let it finish cooking.”. Creator @duceraymond: “The brisket wrapping process!”.

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