Just realized I've been wrapping my brisket way too early

For years I'd wrap it as soon as the bark looked dark, usually around 160 degrees. After a stall that lasted 8 hours at a comp in Memphis, I started waiting until the bark was actually set, closer to 175. What's your wrap temp?

3 comments

3 Comments

wren_rodriguez2mo ago

Eight hours? That's not a stall, that's a hostage situation.

troy_ross1d ago

Ngl that's life in general lately, feels like everything's a hostage situation.

the_michael2mo ago

Man, eight hours is brutal, but that taught you the hard way! What kind of smoker were you running that day? I had a similar thing happen on my old offset before I really learned to wait for the bark to stop being tacky. Now I don't even look at the temp for wrapping, I just wait for the bark to feel like sandpaper. If I had to guess, that's usually around 180 in my cooker, but the feel is way more important.