My uncle said to wrap my brisket at 165, not 150. He was right.

He's been smoking in Austin for 30 years. I always wrapped at 150 because I read it online. The stall was brutal, meat got dry. Last weekend I tried his way, wrapped at 165. It cut my cook time by almost 2 hours and the flat was way more tender. Anyone else have a family tip that went against what you read? What temp do you wrap at?

3 comments

3 Comments

karen_roberts41mo agoTop Commenter

Oh man, that's a great point about the stall! Wrapping later lets more moisture evaporate first, so you're not just steaming it. I'm trying 165 next time for sure.

the_eric1mo ago

You sure you want to go that high? I wrap at like 150-155. The bark gets way better when you let it ride through more of the stall. At 165 you might miss out on that good bark setup. It's a trade off for sure, more moist meat versus better bark. I'd rather have the bark.

wadem891mo ago

Totally agree with @the_eric, bark is everything.