Brisket on the green egg.. to wrap or not?

I wrap in butcher paper after about 3 hours. But I can’t take heavy smoke so that’s just me.

Wrap in paper around 165.

If you have butcher paper (unwaxed), then I vote wrap.

i wrap with pink butcher paper once the bark has set good. around 165-170

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I wrap my whole smoker with butcher paper at the 6 hour mark. But don't wrap the brisket itself.

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I recently tried this but found it was too difficult to open the lid of the smoker.

Depends on your preference. This video gives a good breakdown of what you get when you don't wrap, wrap with butcher paper, or wrap with foil.

Basically you get the most smokey taste with no wrap but may be less moist. Butcher paper = pretty good smoke flavor and decent moist factor. Foil = less smoke flavor but more moist.

I prefer butcher or foil and usually do foil.

Smoke until nice dark bark
Wrap in foil with a cup of beef broth
Put in oven at 300
Pull when probe slides in like butter
Vent and rest (or you can re-wrap after all steam escapes and hold in a cooler)
Eat

No need on the egg, I've had one for 12 years and have done prolly fifty at least.

I wrap on a typical off set and with waxed butcher paper but don't do many on this type.