I used to wrap my brisket in foil after 4 hours, now I wait until it hits 175 internal

Ray Miller · 2026-03-17T05:10:08.787618+00:00

For years, I'd wrap my brisket as soon as the bark looked set, usually around the 4 hour mark on my offset. I was always in a rush to get through the stall. Last summer, I was watching a video from a pitmaster in Lockhart, Texas, and he said he never wraps before 170 degrees. I tried it on my next cook, waiting until the probe read 175, which took about 7 hours. The bark was way better, almost like a peppery crust. It made me wonder, how many of you have changed your wrap timing and what difference did you see?

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I used to wrap my brisket in foil after 4 hours, now I wait until it hits 175 internal | BBQ Pitmasters - SMM Buzz