To Wrap Or Not To Wrap Brisket? What You Need To Know About Wrapping Your Meat When Smoking (2024)

By: Brisk It Culinary Team

Wrapping a brisket: it's a key step of the smoking process and can have a significant impact on the flavor and texture of your meat. Because not everyone agrees about what exactly you should do, we’ll leave the decision to you! Many pitmasters and barbecue enthusiasts might think they know best, but choosing to wrap brisket or not depends on your own tastes and preferences. So let's take a look at the two methods of smoking a brisket and why you might opt for either one.

Do You Have To Wrap A Brisket?

The simple answer is no. Plenty of smokers – professionals and hobbyists, alike – do not wrap their brisket at any point in the cooking process. Still, many do and wouldn't dream of preparing brisket any other way.

Advantages Of Wrapping

So, why do you wrap a brisket? The main reason comes down to temperature control and how it impacts the juiciness and texture of your finished product. Wrapping a brisket helps seal in the moisture and juices for the duration of the cooking process, which prevents your meat from drying out in the smoker. It also cuts down on cooking time, meaning you'll have a perfectly smoked brisket on the table faster.

When cooking large cuts of meat, oftentimes the griller will experience a “stall” in the cooking process. This refers to the point when the meat seemingly stops increasing in temperature for a period of time (often around 160-180 degrees Farenheit). What is actually occurring is that connective tissue in the meat starts to break down, which cools the cut and prevents it from increasing in temperature. Once all the connective tissue has broken down, the internal temperature will resume rising.

When it comes to brisket, wrapping this cut of meat allows the grill master to push through the stall faster. Proponents of wrapping a brisket see this simple step as a way to ensure the meat is smoked to perfection within a more reasonable amount of time.

Drawbacks Of Wrapping

Those who avoid wrapping brisket in foil or butcher paper believe that a critical taste factor to brisket may not reach its full potential when doing so: the bark. That delicious, crunchy, flavorful exterior doesn't develop quite as profoundly when brisket or ribs are wrapped. This is for two reasons. First, wrapping the brisket in butcher paper or foil prevents additional smoke from reaching the meat, limiting the crustiness of the bark and the overall flavor of the final product. Second, the moisture from the brisket or meat could reduce the overall crunch of the bark. So while it may require some extra care to ensure it doesn't dry out, an unwrapped brisket is a perfect way to maximize the barbecue flavor and crispness of the bark.

Should I Wrap My Brisket?

So, should you wrap a brisket? There's no right answer here. Every barbecue and smoking enthusiast has to decide what their priorities and abilities require, in addition to their preferences, when it comes to smoking a brisket. Either way can produce extremely delicious smoked meat, so it's fine to try out both and see which method works best for you. One thing is for certain: When you prepare meat on a Brisk It Smart Grill the result will be “chef’s kiss” regardless of whether the brisket is wrapped or unwrapped.

What About Smoking Ribs?

Everything mentioned above about wrapping a brisket also holds true for smoking ribs. Still, differences in the nature of the two types of meat may lead you to different conclusions. For example, ribs tend to be thinner and don't rely on a crusty bark for texture and flavor. As with brisket, a bit of trial and error can't hurt. Whether you’re smoking short ribs or baby back, the decision to wrap the meat or not depends on your taste preferences.

Smoking Meat Wrapped: Butcher Paper vs. Foil

If you've decided to wrap your brisket, your next decision is key: what do you wrap it in? The traditional debate typically involves two materials: butcher paper and foil.

Should I Wrap My Brisket in Foil?

This is the traditional way to wrap brisket, ribs, or other smoked meat. The main benefits are twofold. First, increased heat retention and ease of use. Second, the foil traps heat in the meat exceptionally well, speeding up the cooking process. Using foil is also convenient, as just about everyone has a roll of aluminum foil stashed somewhere in their kitchen. However, the tight seal you can get with foil can also present drawbacks, as this creates a softer outer texture and less crunchy bark.

Should I Wrap My Brisket in Butcher Paper?

Alternatively, some use butcher paper to wrap their briskets. This technique is extremely popular with Texas-style barbecue. Butcher paper is more porous than foil, which allows some additional smoke to seep in creating more flavor and allowing moisture to leak out and preserve a crunchier bark. The downside is that butcher foil does not speed up your cooking time quite as much and it can be more expensive or less common to have around your home.

When It Comes to Smoking Meat, You Can't Go Wrong On A Brisk It Grill

The great thing about wrapping meat is the choice is up to you, and you really can’t go wrong with either option. The most important step to becoming a pro-smoker and barbecue expert isn’t deciding whether to wrap your meat; it comes down to your grill and smoker!

For that perfect first bite every time, grill smarter on the Brisk It wood pellet grill. You'll never have to worry about constantly monitoring the temperature and fuel levels because the Brisk It does it for you! Looking to try something new on your smoker or pellet grill? Check out these delicious recipes guaranteed to satisfy your taste buds.

To Wrap Or Not To Wrap Brisket? What You Need To Know About Wrapping Your Meat When Smoking (2024)

FAQs

To Wrap Or Not To Wrap Brisket? What You Need To Know About Wrapping Your Meat When Smoking? ›

Most pitmasters recommend wrapping the brisket when the internal temperature of the meat reaches 165-170°F. You can measure this easily by using the MEATER thermometer.

Should you wrap brisket or not? ›

Wrapping a brisket helps seal in the moisture and juices for the duration of the cooking process, which prevents your meat from drying out in the smoker. It also cuts down on cooking time, meaning you'll have a perfectly smoked brisket on the table faster.

Is it better to let brisket sit wrapped or unwrapped? ›

Brisket Resting Techniques and Strategies

Wrapping in Foil or Butcher Paper: Wrapping the brisket in foil or butcher paper during the resting phase helps to retain heat and moisture. This method, known as the "Texas Crutch," accelerates the redistribution of juices and maintains a warm environment for the meat.

What happens if you wrap brisket too early? ›

Wrapping the brisket at this stage also helps keep it moist and tender by trapping the juices and preventing it from drying out. If you wrap a brisket too early, you may end up with a softer, less textured bark. If you wrap the brisket late, it may take a lot longer to cook.

Can you smoke brisket without wrapping? ›

If you don't have a set deadline for finishing your brisket, and you like an extremely smoky, crunchy bark, you might prefer cooking your brisket unwrapped. The unwrapped brisket will take on more smoke, creating a thicker, drier bark on the exterior of the meat.

How long to smoke a brisket at 225? ›

Close the lid on the smoker and, maintaining 225 degrees F, continue cooking until the internal temperature of the brisket reaches 202 degrees F in the thickest part of the meat (takes anywhere from 5-8 hours). Remove the brisket to a large cutting board and allow to rest for 1 hour before slicing.

Do you put the fat cap up or down after wrapping brisket? ›

For brisket cooked to flavorful perfection, fat-side-down is the way to go.

What is the 3/2:1 rule for brisket? ›

First off, you'd smoke or bake the brisket at 225 degrees for 3 hours; then you'd wrap it in foil and keep cooking it for 2 hours. Finally, uncovered and cook for 1 more hour before letting it rest for a few minutes prior serving.

Do you flip a brisket when you wrap it? ›

Wrapped and Back on the Smoker

As you flip the brisket over while wrapping, be sure to tuck in the corners and pull the paper tight with each flip.

Will brisket dry out if not wrapped? ›

One of the tricks I use for making a brisket with great bark and tenderness is wrapping it in aluminum foil or butcher paper. The wrap helps to keep moisture in the meat, ultimately speeding up the cooking process.

What is the best temperature to smoke a brisket? ›

I think the sweet spot for brisket is 225-250°F. This low temperature allows the brisket to render nice and slowly while having enough time to absorb all that smoke flavor. Cooking a brisket hot and fast can tighten up the connective tissue in the meat which will leave it tough and chewy.

How to get bark on brisket? ›

Trim your brisket fat down to around 1/4 inch of fat coverage on top. As your fat melts down and starts to caramelize, your pepper will bind together and bark formation is upon you! Melting surface fat is a component of time and temperature. Our briskets typically cook for an hour and ten minutes per pound.

Do you turn up heat after wrapping brisket? ›

Once you have wrapped the brisket, you'll return it to the smoker. Many people will raise the smoker's temperature to about 275 degrees and hold it there for the duration of the smoke.

How often should I spritz brisket? ›

Keeping a water pan in the smoker is the best way to retain moisture. After the first 2-3 hours start spritzing your brisket with water, apple juice, hot sauce or apple cider vinegar every 30 minutes to an hour. This helps keep it moist and stops it from burning.

How to prevent brisket from drying out? ›

Set the temperature to a low heat, around 225°F to 250°F (107°C to 121°C), and cook the brisket slowly. You can wrap it in foil or use a roasting pan with a lid to help retain moisture.

How long to cook brisket after wrapping at 225 degrees? ›

Place the wrapped brisket back on the grill and continue cooking until the internal temperature reaches 200℉. This should be an additional 3-4 hours. You can best monitor your internal temperature by using a MEATER meat thermometer. Remove the brisket from the grill and let the brisket rest for at least an hour.

Do you put brisket fat side up or down after wrap? ›

To set things straight, we're here to put an end to the confusion, so you can get back to the grill with confidence. For brisket cooked to flavorful perfection, fat-side-down is the way to go. This is the only way to achieve a brisket that is perfectly moist with a perfect bark on both sides.

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