How to Wrap Brisket

When wrapping a brisket in foil start by cutting out two sheets of heavy-duty aluminum foil that are each roughly the length of your arm. Next, place one sheet on top of the other and then lay the brisket on top of the foil.

Finally, wrap the foil tightly around the brisket while making sure that there are no gaps or holes in the wrap!

The goal is to create a tight seal that will help lock in the flavor that you and your guests will love.. while cooking it to the perfect internal temp.

Why Wrap Brisket?

Barbecue enthusiasts know that brisket is one of the most challenging and also one of the most rewarding meats to cook.

And everyone knows that achieving tender juicy meat with a flavorful bark requires hours of smoking and careful attention to temperature and timing.

Wrapping your brisket in foil or butcher paper can help keep it moist and tender. This is a tried and true method for improving your brisket game.

When to Wrap Brisket?

The ideal time to wrap a brisket is after it has been smoking for several hours and has reached an internal temperature of around 160-170°F.

At this point the meat has likely gone through the “stall” and is beginning to develop a bark on the surface. Remember that this wrapping technique helps it retain moisture and heat while also allowing the delicious bark to continue forming… that everyone loves so much.

How to Wrap Brisket

Step 1: Prepare your wrapping material. If you are using aluminum foil, cut two sheets long enough to cover the brisket with overlap (we assume most people will be using tin foil for the rest of this guide). If you’re using butcher paper, cut a piece of paper large enough to wrap the brisket with enough to fold and tuck at the ends.

Step 2: Place the brisket on top of the foil with the fat side facing up (very important!). This will help the meat stay moist as it cooks. If there are any large flaps of fat or loose pieces of meat you need to trim them off before wrapping.

Step 3: It’s time to wrap it up. Bring the edges of the foil together and fold them over several times to create a tight seal. Make sure there are no gaps or holes where steam can escape. (If you’re using butcher paper, first fold the sides of the paper up and over the brisket, and then lastly you should fold the ends in tightly to create a seal.)

Step 4: Make sure you have wrapped the brisket tightly and securely with a good seal. 

Step 5: Monitor the internal temperature while your brisket is wrapped to makes sure you do not overcook it – and get it to your desired doneness.