When it comes to perfecting brisket, the way you wrap it can make all the difference. Wrapping helps retain moisture, enhances bark formation, and speeds up cooking time without sacrificing tenderness. To break it all down, we’ve teamed up with our Smoke 'n' Grill Ambassador, Reyan, to show you how to wrap brisket like a true pitmaster.
Why Wrap Brisket?
Brisket is a tough cut of meat that benefits from low-and-slow cooking, but after a few hours on the grill or smoker, it can hit the infamous "stall", where the internal temperature plateaus around 65-70°C. Wrapping the brisket helps push through the stall by trapping heat and moisture, ensuring a juicy, flavorful result.
The two most popular methods for wrapping briskets is using Butcher's Paper, or trusty old Foil.
Butcher's Paper
Using butcher paper allows some breathability, which helps preserve the bark while still keeping the brisket moist.
How to wrap using butcher paper:
- Lay out two sheets of pink butcher paper, overlapping them.
- Place the brisket in the center, fat-side up.
- Fold the edges over tightly, creating a snug wrap.
- Roll the brisket forward, tucking in the paper as you go.
- Place it back on the smoker with the seam side down.
Pro tip from Reyan: "If you want that perfect balance of crispy bark and tender meat, butcher paper is the way to go. It locks in just enough moisture without turning the crust soggy."
The Foil Wrap
Foil is a great option if you want to power through the stall quickly and lock in maximum juiciness. However, it can soften the bark more than butcher paper.
How to wrap using aluminum foil:
- Tear off two large sheets of heavy-duty foil.
- Place the brisket in the center.
- Wrap it tightly, ensuring no gaps for steam to escape.
- Double-wrap if needed to prevent leaks.
- Return it to the smoker with the seam side down.
Reyan’s advice: "If you’re short on time and want ultra-tender brisket, foil is your best bet. Just be mindful that your bark won’t be as firm as with butcher paper."
When to Wrap Your Brisket
Reyan recommends wrapping the brisket when it reaches an internal temperature of 70-75°C. At this point, the bark has formed, and you’re just looking to push through the stall while keeping the meat juicy.
The Final Touch
Once your brisket hits 90-96°C, take it off the smoker and let it rest for at least an hour—preferably in a cooler or wrapped in towels. This allows the juices to redistribute for the most tender, flavorful bites.
Whether you prefer butcher paper for a crispier bark or foil for extra juiciness, mastering the wrap is essential for a next-level brisket. With these pro tips from Smoke 'n' Grill Ambassador Reyan, you’ll be serving up competition-worthy brisket at your next BBQ.
Now it's your turn—try out these methods and let us know which works best for you!
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