Guide to Wrapping Brisket – Learn When to Wrap

If you are a brisket lover then you must know that this is very delicious and this is an inexpensive way to serve a satisfying dinner. Experts can make brisket easily as they know how to do it. But if you are a beginner smokers then no worry. 

You should have patience and time if you want to make the best brisket. And you need to wrap the brisket, but the question is when to wrap the brisket?

This guide will share every detail about this. 

Why Do You Need to Wrap Brisket?

Many people around you may cook brisket but they do not know why to wrap brisket. Well, wrapping the brisket speeds-up the processing time. And you will get the juicy brisket to eat. 

When you smoke meat at a high-temperature, this will quickly increase the internal temperature, as a result, the moisture of the meat will come outside and make the brisket hard. That you’ll not love to eat. 

So wrapping the brisket is a must if you want to eat the best smokey and juicy brisket.  We’ll cover when to wrap the brisket in the next section of this guide, keep on reading…

When to Wrap Brisket?

No wrap (bare naked), Aluminum foil and butcher paper – these are the three main options in terms of wrapping the brisket. These three methods change the whole taste of your brisket. 

When the internal temperature of your brisket reaches 150 Degrees F and when your brisket takes the dark bark formed, you need to wrap the brisket. You’ll need a meat thermometer to check the temp for the brisket. 

So let’s get into these three methods of wrapping your brisket – 

No wrap Brisket – When making your brisket without wrapping and with spices, it is called no-wrap brisket. The best part about the brisket is – you can cook this without wrapping it. But remember, this method will take you longer than the wrapping method. 

If you are going to make brisket in this method, then remember it has a greater risk of drying the meat. With a lot of practice and little care, your brisket will be fine. Also, it has a good side as well – you will get the maximum smoky flavor from the naked brisket. 

You can try making the naked brisket if you want to eat crunchy and powerful smoky flavor brisket.

Brisket in Aluminum Foil – This method is very popular with the BBQ Pitmasters. Also smokers for beginner , this method would be ideal and easier. Wrapping the brisket in the foil paper means there are no chances of drying out your brisket. 

Besides, the foil wrapping gives a juicy brisket since the brisket cooks with all of its juices. Foil wrapping brisket doesn’t provide the best smokey flavor. Also, you cannot eat crunchy brisket.

The best part of the foil wrap brisket is – there are fewer chances of burning your brisket. If you choose this method, you’ll also need a meat thermometer to check the internal meat temperature. 

Brisket in Butcher Paper – This method also decreases the cooking time to make your brisket. Plus this method is the easiest method than the rest three. And one of the favorite methods to the brisket makers. This provides most of the benefits to make your job easier. 

The butcher paper keeps the meat from drying out to give you a juicy brisket since it becomes the warm blanket of fat soaked paper and when you smoke this braises the smoke and does not let it dry. 

This paper allows the meat to breathe that foil paper doesn’t allow. At the end of making the brisket, you’ll get the taste you are expecting.

No matter whether you are new to making BBQ or an expert, these three methods are the easiest way. But if you are new then we’d say you should choose the butcher paper or foil paper wrapping method instead of no wrapping. 

Since the no wrapping method takes a lot of time to cook a brisket and chances are burning the item. With practice, you can use the No Wrap method as well. 

You should take your taste to the next level, so try practicing different brisket recipes and find out which you love to eat.

Brisket Wrap Recipe

You will need boneless meat to get the best result. Choose beef meat to prepare the brisket since this is very popular. Here we are going to share Texas Crutch Smoked Brisket. This BBQ brisket is an extremely delicious, juicy and tender flavor. Overall, you’ll need a little time to make the brisket.

Texas Crutch Brisket Recipe 

Prep time – 30 minutes 

Cooking time – 15 hours 

Ingredients 

12 or 14 pounds of whole packer brisket (1) 

Coarse Kosher salt (2 tbsp) 

Ground black pepper (2 tbsp)

Garlic powder (2 tbsp)

Instructions

Before preparing the brisket, try to choose the cold brisket as this is much easier to prepare. Flip the brisket and remove any fat or skin from the flat surface of the meat. Now trim the meat until it takes a smooth transition. Next, with about 1/4 of an inch thickness across the flat surface and trim the top cap. 

Add all the ingredients except the brisket piece in a mixing bowl and then add them on the brisket evenly. 

Preheat the smoker at 225 degrees F and place the brisket on the smoker. Close the smoker lid and until the internal temp of the meat comes in 165 Degrees F, do not open the lid (this may take up to 8 hours). 

Now wrap the brisket with a heavy foil paper and seal it properly. And again place the piece on the smoker and attach the lid. 

Cook until the brisket comes at 225 degrees F (this may take you 5 to 8 hours approximately). 

Once the brisket comes to this temperature, keep the brisket aside for an hour at least. Then slice and serve immediately. 

Conclusion

Brisket is a delicious meal that is also an inexpensive way to prepare dinner for the family or party. So now you know when to wrap the brisket, plus we share a recipe to make your cooking easier. Hopefully, you love this and make the recipe at home. 

Kristin Ryals
 

My name is Kristin, and I'm a housewife with big love for cooking. When I'm not bringing on the Food Network and attempting to become America's Next Top Chef, I'm browsing online for unique recipes to awe my friends with. Outside of the world of cooking (as if there is one!), I enjoy reading, skydiving, live music, and of course, shopping!

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