Why & When to Wrap a Brisket
Why Wrap Your Brisket?
Many recipes call for wrapping meat during the cook—often when the brisket hits about 165°F, though some wait until 175–185°F. Wrapping helps speed up cooking and locks in moisture, preventing dry meat and producing delicious, tender BBQ.
Types of Wrapping Methods
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Tin Foil: Cooks faster but softens the bark, leaving it moist but less crispy.
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Butcher Paper: Lets smoke through, preserving a darker, crispier bark many BBQ fans love.
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Foil Boat: A newer method where foil wraps only the bottom and sides, keeping moisture beneath while allowing the top to crisp up. It doesn’t speed cooking but creates a nice bark contrast.
Which Should You Choose?
If you want faster cooking, go foil. If you prefer a richer crust and have time, butcher paper is ideal. Curious? Try the foil boat for a mix of both! No wrap? That works too—just watch closely to avoid drying out.
About our Experts
Susie is the BBQ brain behind Hey Grill, Hey. Her love for smoked meats and bold recipes has landed her on Food Network, cooking with Shaq, and even earning a few Guinness World Records. Off the grill, she enjoys family time with her husband and three kids.