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? ›

Wrapping the brisket will prevent what's called "the stall" — when evaporation from the surface of the brisket halts the cooking process. It also gives you more control over the final appearance of the bark, and can help lock in moisture that would otherwise be lost as the brisket cooks.

Should you wrap a brisket or not wrap it? ›

Most grill masters suggest wrapping your brisket when it reaches 150-170. Wrapping and unwrapping can be done strategically to control the appearance of the bark, preserving crispiness. Once the meat reaches the desired temperature, unwrap it and cook at a lower temperature to re-crisp the bark.

Should you wrap meat in foil when smoking? ›

You can use different options to wrap your brisket, pork, or chicken before putting it into the food smoker. These include Aluminium foil and butcher paper. Wrapping your brisket in aluminum foil speeds up cooking time and keeps in the meat's fat and juices, leaving it tender.

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.

How long to smoke a brisket before wrapping in foil? ›

I want my bark to be dark but not black and well set up on the meat. I want to see the fat starting to render nicely, and when you press on the fat, it's spongey and not firm. Most of the time, I wrap my briskets around the 170-180F mark which is usually after around the 8-hour mark.

Can you smoke a brisket without wrapping it? ›

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.

Will my brisket dry out if I don't wrap it? ›

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.

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.

How to properly smoke a brisket? ›

Set your pellet grill to 225℉ and preheat, lid closed, for 15 minutes. Place brisket on the grill grate fat side down, and cook for approximately 6 hours or until the internal temperature reaches 160℉. Remove the brisket from the grill and wrap in butcher paper or foil.

When to pull brisket off smoker? ›

Experts suggest that the ideal internal cooking temperature of the brisket should be between 195 and 202 degrees F. One popular method to ensure that the brisket is cooked evenly is to pull the brisket off after it reaches 185 to 195 degrees F, wrap it and return it to the offset smoker.

What is the 3/2:1 rule for brisket? ›

Often used for other meats that require long, slow cooking on the barbecue, such as ribs, the 3-2-1 method essentially involves firstly smoking the meat as it is for three hours, wrapping it for the second two hours, and finally finishing the cooking unwrapped for the last hour.

Should I take brisket out of fridge before cooking? ›

Before smoking, the brisket should be trimmed of excess fat and seasoned generously with a dry rub. The dry rub should sit on the meat for at least an hour before smoking. Additionally, beginners should let the brisket sit at room temperature for about an hour before smoking to ensure even cooking.

What temperature to pull brisket after wrapping? ›

I like to wrap between 175-185, but go by how the bark looks and if the fat cap is full rendered. I pull it off the pit when it is probe tender and the internal temp is between 195 and 205.

Should brisket be smoked fat side up or down? ›

Pros. It protects the meat from bottom heat – while heat is evenly distributed in the food smoker, the side facing downwards receives much more as it's placed directly on top of the smoker. Putting your brisket fat-side down protects the meat from overcooking as it gets just enough heat.

Is it better to hold brisket wrapped or unwrapped? ›

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.

Do you flip a brisket when you wrap it? ›

Contrary to some sources, you do not need to flip your brisket at any point during cooking. Flipping can disrupt the smoking process, as you are repeatedly lowering the temperature every time you open the grill, extending your brisket cook time.

Do you add liquid when wrapping brisket? ›

Tim: No, in chicken, pork, and other white meats, it's liquid..it's actual liquid. But in beef, it's fat. You are equating moisture with fat. It is super important for the mouthfeel and the enjoyment of our customers that we don't replace any of this fat with water.

Why wrap brisket in plastic wrap? ›

Once the meat is about 95 percent done, they wrap it in the clear plastic wrap to hold the moisture in, but to also hold the moisture right at the surface rather than let it condensate on a surface like foil. Don't be alarmed about melted plastic here.

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