Smoked brisket help. Wrapping in foil

If it has stalled and you need to finish for a certain time, you need to wrap it in foil tightly to prevent evaporative cooling from keeping it stalled.

Is there bark on it?

Yap, not what I would use. Would let it ride naked before I put foil on it

Curious what you're using TBH. What smoker doesn't allow room for 1 brisket? So much wrong going on in this post.

If you want bark and a quicker cook you can wrap in foil and then let it rest in butcher paper. You don't have to wrap to get through the stall, you can get through and then when fat is rendered properly you can wrap. May be hard to tell with a brisket that has been cut into 3 pieces though. I would probably wrap that in foil to prevent it from drying out. You won't have the fatty point protecting your lean meat.

quote:

---

Appreciate your advice on here!

---

This. Much appreciated

I decided not to wrap. It’s almost done. I’ll post a pic later…..unless it’s garbage.

quote:

---

I decided not to wrap. It’s almost done. I’ll post a pic later…..unless it’s garbage.

---

Guess it was garbage.