We all know brisket marinade sauce importance of wrapping brisket during the long smoking process. Wrapping stops the meat from drying out and speeds up the cooking when the temperature stalls. What is the ideal internal meat temperature?
I did some research and found out what temperature competition pitmasters wrap their brisket. So what temperature do we wrap brisket? F, and the internal temperature of the meat will increase minimally. Have you seen the most advanced thermometer on the market?
Make sure to double wrap the brisket in heavy duty foil so all the heat and steam are contained. If the internal temperature keeps rising, smoke the brisket unwrapped until it stalls. The brisket should have taken on enough smoke at this stage and should be a reddish color. Wrapping Brisket Too Early You don’t want to wrap the brisket too early, otherwise it won’t take on enough smoke and you won’t get a decent bark. Depending on the size of the brisket, normally you would smoke the brisket for about 8-10 hours before wrapping. If you wrap the brisket too early, you won’t get that nice, crunchy bark.
Does Wrapping Brisket in Foil Cook it Faster? Wrapping brisket is foil is a good way to accelerate the cooking because it will trap the moisture inside the parcel and create a steaming or braising effect. Wrapping will hold all the heat inside the tight parcel and keep the temperature moving upwards. Do You Wrap Brisket During the Stall? You will notice the internal temperature will stop climbing and stagnate. Once the temperature has stalled, then wrap the brisket in foil or butcher paper.
Unfortunately, wrapping the brisket will soften the bark because a lot of moisture gets trapped inside the parcel. Make sure you have developed a nice crust before wrapping and you can always put the meat back in the smoker or the oven to crisp up a little just before slicing. If you have created a good bark in the first stage of the cook, then it should survive the wrapping phase. Should Brisket Rest Covered or Uncovered? You should always rest the brisket in its wrapping. The meat will continue to cook in the carryover time, so keeping it wrapped in this phase is important. The wrapping will also keep the juices contained, so you don’t lose your delicious sauce.