When To Wrap Brisket?
Brisket is a smoked, tough cut of beef that requires patience and tender loving care in order to become moist, juicy, and flavorful. There are many techniques for cooking brisket, but one thing remains the same: it needs to be wrapped with foil before placing it in the oven or smoker. The foil creates an environment where moisture can escape from the meat while also protecting it from over-cooking. In this blog post, we will discuss when you should wrap your brisket with some different materials to ensure a juicy end result! I hope you enjoy this article on when to wrap brisket! Happy reading!
What Is A Brisket?
The brisket is a muscle that is located in the lower chest of cattle. It is a tough cut of meat that is full of flavor and best cooked low and slow. The brisket can be cooked in a variety of ways, but my favorite way to cook it is in the smoker.
When Should A Brisket Be Wrapped?
When to wrap a brisket is a point of contention. Some people recommend wrapping the brisket in foil before starting the smoking process, while others recommend wrapping it after it has been cooked. However, after the brisket has achieved an internal temperature of 150 to 160 degrees F, most barbecue experts advocate covering it in foil. There are a few things to think about before wrapping a brisket:
The Brisket Size
How big is the brisket? The size of the brisket will determine how long it should be smoked for. As a general rule of thumb, you can expect 1 hour of cooking time per pound of meat at 225 – 250 degrees F.
The Type Of Smoker
Different smokers have different heating capacities and generally speaking, larger smokers cook more evenly than smaller ones. Rotisserie-style smokers generally cook more evenly compared to offset barrel smokers. Also, some new models of vertical water smokers offer extremely high cooking capacities and work well for small and large gatherings alike. For these reasons, if you choose to smoke your brisket in a vertical water smoker, do not wrap the meat until after around 5 hours have passed since starting smoking.
The Wrapping Material
There are a few different types of foil that you can use to wrap your brisket. Heavy-duty aluminum foil is the best option, as it will not tear or puncture easily.
Aluminum foil is the most common material used to wrap briskets. It is strong, durable, and can withstand high cooking temperatures without melting. Butcher paper or plastic wrap can also be used, but they are not as heat resistant as aluminum foil.
Once you have wrapped your brisket in foil, it is important to label it with the date and time so that you can keep track of how long it has been smoked. The brisket can remain wrapped in foil for an additional 2-4 hours, after which time it should be unwrapped and allowed to rest for 30 minutes before slicing.
Your Smoker’s Temperature (225-250 degrees F)
Even if you are using heavy-duty aluminum foil, the internal temperature of your smoker may be too hot for the seal on the foil to remain tight. If this is the case, try closing your top vent slightly, but not so much that it causes a dramatic drop in smoker temp.
Personal Preference (Roughly 6-8 Hours)
Wrapping your brisket in foil will result in meat that is very moist and tender, but it will also keep in all of the smoked essences that you would otherwise lose during the long cooking process. Only you can decide whether or not you like having a smoky-tasting brisket vs. a non-smokey-tasting brisket. I like the flavors associated with smoking, but I occasionally wrap my briskets when they are small enough to fit whole into an aluminum pan.
The Brisket Cut (Point Or Flat)
A whole packer cut brisket contains both the flat section (also known as the ‘First Cut’) and the point section (the “second Cut”). When talking about the brisket, most people are referring to the flat section. The point section is a fattier, tougher cut of meat that is best cooked low and slow.
Why Do You Want To Wrap A Brisket?
There are a few reasons why you may want to wrap a brisket:
1) To retain moisture and prevent the brisket from drying out.
2) To create a moist environment in which the brisket can braise in its own juices.
3) To infuse the meat with smoke essences.
4) To keep the bark ( outer crust of the beef ) from becoming too charred or burnt.
5) To evenly distribute the heat throughout the meat, resulting in a more consistent finished product.
When To Wrap: A Rough Time And Internal Temperature
If you are cooking a larger packer-cut brisket, then I recommend smoking for 5 hours without wrapping. At this time, if the point section is tender enough to separate with little resistance, it is ready to be wrapped. Otherwise, continue cooking until the point section reaches an internal temperature of 203 degrees F on an instant-read thermometer and has separated easily from the flat.
Once your brisket has been wrapped in foil, it will need to cook for another 1 – 5 hours (depending on how big the piece is), at which time it should reach an internal temperature of 195 degrees F or above before being taken out of the smoker. The amount of time that your brisket requires will also depend on its size; smaller pieces require less time, while larger pieces will require more time.
The internal temperature of your smoker should be maintained at 225-250 degrees F for the duration of the cook. If you find that your smoker is running too hot, then try closing the top vent slightly to bring the temperature back down.
If you are using heavy-duty aluminum foil, the internal temperature of your smoker may be too hot for the seal on the foil to remain tight. Closing your top vent slightly, but not so much that it causes a dramatic drop in smoker temperature, might help to prevent this.
If possible, use two thermometers when checking the progress of your brisket – one for monitoring the internal temperature and one for monitoring the air temperature around the meat (you may need to lift up or open up parts of the foil if this is necessary). If you are using an electric probe-type meat thermometer, make sure there is enough slack in its wire so that it can be placed in the thickest part of the meat without coming into contact with bone.
When To Wrap By Color And Feel?
Color: If you are cooking a large packer cut, the meat may appear to be done when it reaches an internal temperature of 180 – 190 degrees F. In order to make sure that there is enough residual heat left in the brisket to bring its internal temperature up to 185 – 195 degrees F, give it about 30 minutes before checking for doneness by touch and temp.
Feel: You should be able to insert your thermometer into the thickest part of the meat without much resistance and take it out with little or no effort. If you can’t do this easily, then return the brisket back to your smoker.
Just remember, once your brisket has been taken off of your smoker it needs time for all of its juices (which have been slowly cooking the meat for the last 12 – 16 hours) to redistribute. For this reason, I like to let my brisket rest for at least 1 hour wrapped in foil before slicing.
What Are The Advantages Of Wrapping The Brisket?
Enhanced Smoky Flavor
Wrapping the brisket in the thwart will too offer assistance to keep in all of the smoke substances that would something else be misplaced amid the long cooking handle. As it were you will be able to choose whether or not you like having a smoky-tasting brisket vs. a non-smoky-tasting brisket. I by and by just like the combination of both, so I in some cases wrap my briskets when they are little sufficient to fit entirety into an aluminum container.
Smoke is an important part of the flavor profile of smoked brisket, and wrapping the meat in foil helps to keep the smoke inside. This results in a smokier flavored brisket.
Control Over The Bark
One of the most popular things about brisket is the outside “bark” or crust. Wrapping the brisket in foil will help to prevent it from burning and getting too dark. If you like a darker bark, then, by all means, leave your meat naked throughout the cooking process. Just keep an eye on it, because if left alone for too long, it will burn rather quickly at such a high heat (250 degrees F +).
Faster Cooking Time
Any large slice of meat will hit the stall temperature at around 160 degrees F. This is a point in the cooking process where the meat’s internal temperature stops rising, even though the smoker’s temperature is still going up. Wrapping the meat tightly in foil will help to speed the cooking process and prevent the meat from reaching this stall point.
The aluminum foil will help to keep all of the moisture inside of the brisket, which will result in a moister finished product.
Wrapping the brisket will allow you to have control over the bark and appearance of your brisket, as well as help to retain some of the moisture inside. The result is a moister, more tender brisket.
When wrapped, a portion of the meat’s surface is protected from being directly exposed to heat and smoke particles that are constantly rising up from your smoker. This section retains moisture better and prevents it from becoming dry as a result of radiation exposure. Moisture loss through evaporation is still a factor with a wrapped brisket, but much less so than an unwrapped one. Wrapping can reduce moisture loss by as much as 70%.
Are There Downsides To Wrapping Brisket?
Though there are some positive effects to wrapping a brisket, it is important to keep in mind that this method can also have negative consequences. Some of these downsides include:
Loss Of Texture To The Bark
A potential drawback to wrapping a brisket in foil is that it prevents you from getting the coveted crusty bark that everyone loves. The bark is created when the spices and natural sugars within smoked meat meet with oxygen and this chemical reaction results in a savory, crunchy texture on the surface of your meat after it has been cooked.
– Wrapping your meat in foil will prevent the bark from forming and could even make it soggy.
– If you are looking to create a specific bark texture, wrapping your meat in foil may not be the best solution.
To avoid losing bark texture, you should remove your meat from the smoker when it has reached about 90% of its desired internal temperature. Then you can wrap it up tightly with foil and let it rest before carving into it. This resting process should allow your meat to cook for a few more degrees (although this is difficult to monitor with precision).
Risk Of Overcooking Brisket
The main downside to wrapping a brisket in foil is that it can lead to overcooking. Because the heat source is constantly surrounding your meat, you are essentially cooking it at extremely high temperatures for an extended period of time. If the internal temperature of the meat rises too quickly, you run the risk of overcooking and drying out your smoked meat.
– Wrapping may keep heat in too well, causing your brisket to cook faster than desired.
– If you wrap your brisket early on in its cooking process, there is a chance that small pieces of foil could shred off during smoking and end up inside the meat. While this should not be much of an issue with proper technique, I have seen some people argue that this could lead to a metallic taste in the final product.
– Wrapping your brisket in foil can also lead to an over-cooked and dry piece of meat.
– The aluminum foil can also impart a metallic taste to your food.
To avoid this, you should only wrap your meat when it is almost finished cooking. Using a digital probe thermometer will allow you to monitor the internal temperature of your brisket without having to open up the smoker and release all of that heat.
A Slight Loss Of Smoke Flavor
If you wrap the brisket in foil, there is a chance that the smoke will not penetrate as well as it should. This means that your meat will lack flavor and end up having a similar taste to smoked meat cooked in an oven or grill.
– The foil may also keep some of the natural juices from escaping, which could result in a more dry piece of meat overall.
– When using an electric or gas smoker, there is no risk of steam condensing on top of your brisket and dripping back onto it as droplets. The moisture would simply evaporate without issue because these types of smokers do not use fire and lack a water pan for this purpose.
– Wrapping your brisket tightly can cause too much pressure to build up inside of the meat, and this pressure will not be released. Once again, this could result in a rubbery or dry piece of meat if it continues for too long.
– Wrapping your brisket early on in its cooking process can also cause an issue with time management. You will need to let it smoke until the internal temperature reaches the desired level before removing it from the smoker. This is because you have already cooked some of your meat via steam coming from within the foil, so removing the tin foil will not stop more moisture from being pushed out by the heat source, as well as some heat from escaping through the space between slices (which can be considerable).
How To Wrap A Brisket – Step By Step?
Now that you understand the potential risks and rewards of wrapping a brisket in foil, it is time to learn how to do it properly.
– Start by spraying or rubbing your meat down with cooking oil or mustard. This will help the spices stick to the surface and will also add flavor.
– Next, apply a generous coating of your favorite rub. I prefer using a Texas style rub on the brisket but there are plenty of other options out there.
– Put your meat on the smoker and cook it until it reaches an internal temperature of about 160 degrees Fahrenheit.
– Once it has reached this temperature, wrap it tightly in foil and continue cooking until the internal temperature reaches 210 degrees Fahrenheit (this could take up to another 2 hours).
– At this point, unwrap your brisket and return it to the smoker for another hour. Pay attention to the temperature. If you notice that it continues to rise very quickly after you remove the foil, you may need to lower your heat source or move your meat away from the heat source. This is because too much smoke will flow over your meat once it has been exposed (remember that all of that moisture was sealed in during cooking).
– Once cooked, let the brisket rest for about 15 minutes before slicing into it so that the juices don’t run out onto your cutting board. The resting process should stop more juices from being pushed out by any remaining internal steam pressure within the meat as well as allow time for some reabsorption of those juices.
– Finally, slice your brisket against the grain to make much more tender and juicy slices. Afterward, serve and enjoy!
Options For Wrapping Brisket:
Wrap Brisket In Foil And Towel
One common technique for wrapping a brisket in foil is to simply wrap it very tightly with aluminium foil and then place it inside of a towel before resting it on the cutting board.
The towel will provide insulation from heat loss as well as prevent damage from being done to your surface, whereas the foil will act almost like traditional cooking methods by trapping steam within (although this method does not create nearly as much steam).
Just make sure that you allow enough time for heat to diffuse through the aluminum foil into any areas that are touching (such as where you set your meat down). If you don’t do this correctly, you could end up burning an entire side of your brisket due to too much direct contact with the heat source.
This method should be extremely beneficial for preventing your bark from becoming soggy. However, if you are looking to achieve a true bark texture through the application of a rub mixture prior to smoking, this may not be the best option.
Wrap Brisket Naked
If you are looking for the simplest and most traditional way to wrap a brisket, then just using some aluminum foil will do the trick. Just make sure that you tightly wrap it so that no steam can escape and then place it in the smoker at 225 degrees Fahrenheit until it reaches an internal temperature of 210 degrees Fahrenheit.
Allow it to rest, wrapped in foil, for about 15 minutes before slicing and enjoying!
One downside to this method is that you may lose a bit of flavor from the meat through evaporation. Additionally, if your smoker isn’t absolutely consistent then you may end up with different parts of the brisket being cooked at different temperatures (thus resulting in an overcooked or undercooked piece of meat).
This method may work great for a gas smoker, but it definitely isn’t going to be ideal for a stick burner.
All things considered, the most beneficial aspect of using this method is that you will not have to worry about your meat and your bark should turn out just fine.
Wrap Brisket In Butcher Paper
Butcher paper is a great way to keep your meat moist during the cooking process. It also allows the smoke to penetrate the meat more effectively, thus adding more flavor. To do it properly, just follow these simple steps:
Start by coating your brisket in cooking oil or mustard (this will help the rub adhere better) and then generously applying your dry rub. Next, fold the butcher paper so that it is about twice as large as the brisket itself and place the meat in the center. Now, bring up both ends of the paper and tie them together with some string or kitchen twine. Finally, place it in your smoker at 225 degrees Fahrenheit until it reaches an internal temperature of 210 degrees Fahrenheit.
Once it has cooked, let it rest on the paper for about 15 minutes before slicing so that all of those flavorful juices can redistribute themselves throughout the meat.
This method will definitely bring out some extra flavor, though you may find that the bark isn’t quite as crispy as when smoked without the paper (though it should still be very tender). Additionally, you may lose a bit of bark while actually cooking if your smoker doesn’t hold the temperature very well.
The best part about using butcher paper is probably how moist and tender your brisket turns out to be. Just make sure not to overdo it by adding extra moisture while wrapping, or else you might end up with an overly wet product (which some people don’t like) instead of a juicy one.
Wrap Brisket In Freezer Paper
If you do choose to use freezer paper instead of butcher paper, make sure that it follows the same guidelines as the aluminum foil.
Finally, carefully wrap your brisket in freezer paper so that all sides are completely covered, and then let it cook for several hours until the internal temperature reaches 185 degrees Fahrenheit. Once it’s finished cooking then unwrap it and allow it to rest for 15 minutes before slicing. This should ensure that you end up with a perfectly done brisket!
The main drawback to using this method is that the bark may not come out quite as crisp as when smoked without the freezer paper (though it should still be delicious). Additionally, there may be some unwanted moisture loss during cooking due to evaporation.
The best part about this cooking method is that you can leave it unattended for several hours without having to worry about overcooking or undercooking. Plus, the finished product will come out tender and juicy.
Wrap Brisket In Parchment Paper
Wrapping meat in parchment paper can be an excellent way to retain moisture during cooking while also improving tenderness and overall flavor. The key is that parchment paper will allow very little steam to escape so that even when it has reached its target internal temperature there will still be plenty of steam holding onto that moisture within the meat. To do this properly just follow these simple steps:
Start by placing your meat on a wide sheet of parchment paper and then folding the top half of the parchment back over it. Next, grab both sides of the paper tightly and pull them out from beneath the brisket while still pulling up on the top layer (the “top” meaning that side which was facing upward). You want to make sure to get all of the air pockets pulled out like this so that they don’t form pockets at any point during cooking which may cause uneven results.
Apply plenty of cooking oil or mustard to your meat next, followed by a generous coating of dry rub. Be sure to seal in as much flavor as possible! Finally, just wrap it tightly with aluminum foil and let everything cook in the smoker until it reaches an internal temperature of 210 degrees Fahrenheit.
After it has cooked, let it rest in the foil for about 15 minutes before slicing. This will help to keep all of those juices inside. Finally, slice against the grain and enjoy!
Another possible variation on this same method would be to use a double layer of parchment paper instead of aluminum foil (or even do both). The idea is that you want as much insulation as possible to avoid any heat loss. However, if you are looking for more bark texture then you may not want to use this option.
Wrap Brisket In Foil
If you do choose to use aluminum foil to cook your brisket, make sure that you wrap it as tightly as possible so that no steam escapes. This will help to ensure a well-cooked and tender final product. Plus, it will also help minimize any bark loss from the meat while cooking.
Finally, just wrap it tightly with aluminum foil and let everything cook in the smoker until it reaches an internal temperature of 210 degrees Fahrenheit. Once it’s finished cooking, then allow it to rest for about 15 minutes inside of the foil before slicing. This will keep all those delicious juices inside where they belong!
The downside to using this method is that your bark may not turn out quite as crispy as it would if smoked without foil. Additionally, the flavors from the rub may end up being a bit more muted than when using other methods.
The best part about this cooking method is that it is virtually foolproof, and you don’t have to worry about overcooking or undercooking your brisket. Plus, the overall texture should be very tender and juicy.
What Is The Texas Crutch?
The Texas crutch is a smoking method that involves wrapping your brisket in foil or freezer paper for the final few hours of cooking. This will help to keep it moist and tender while also ensuring that it reaches an internal temperature of 210 degrees Fahrenheit.
There are several different ways to do the Texas crutch, so you can choose whichever one works best for you. One option is to wrap the brisket in aluminum foil and then place it in a pan of water before putting it back in the smoker. Another option is to wrap it tightly in freezer paper and then place it in a bowl of room-temperature water.
Whichever way you choose, make sure to keep an eye on the internal temperature so that you don’t overcook the brisket. Once it reaches 210 degrees Fahrenheit, remove it from the smoker and let it rest for about 15 minutes before slicing.
The main benefit of using the Texas crutch is that it helps to keep the brisket moist and tender while also ensuring that it is cooked evenly throughout. Plus, it’s a great way to avoid over or undercooking your meat.
The downside to this cooking method is that you may lose some of the bark during the final few hours. Additionally, the flavors from the rub may be a bit more muted than when smoked without wrapping.
Is The Brisket Required To Be Wrapped?
You don’t have to wrap your brisket in order to cook it, but it is a good way to ensure that it comes out tender and juicy. There are several different ways to wrap your brisket, so you can choose the one that works best for you.
One option is to wrap it in aluminum foil and then place it in a pan of water before putting it back in the smoker. Another option is to wrap it tightly in freezer paper and then place it in a bowl of room-temperature water.
How Does Barbecue Wrapping Work?
So how does this method work? Well, the primary goal is to minimize the amount of moisture loss during cooking by protecting your brisket from any hot or cold air that may pass by it. Additionally, the aluminum foil should help to deflect some of that heat so that your meat isn’t overcooked on one side while undercooked on the other.
How Much Time Does It Take To Wrap A Brisket?
It usually takes about 30 minutes to wrap a brisket, but it may take longer if you’re using butcher paper instead of foil. Make sure to keep an eye on the internal temperature so that you don’t overcook it.
Aluminum Vs Butcher Paper Vs Unwrapped
So how does this method compare to the others? Well, it’s not as good as cooking without wrapping because some of the fat and juices can be lost during cooking. However, it usually results in a more tender product than when smoked unwrapped.
The biggest benefit is that you don’t need to monitor the temperature of your smoker very closely since most of the moisture loss will occur towards the end of cooking (similar to cooking turkey). Plus, I find that it helps to produce a moister finished product with more flavor than when cooked without wrapping or butcher paper.
Like I said before, you don’t have to wrap your brisket in order to cook it, but it is a good way to ensure that it comes out tender and juicy.
– Wraps tightly around the brisket.
– Prevents moisture loss and helps to keep the brisket juicy.
– Can be tricky to get the right thickness and can often lead to an uneven cook.
– Can be difficult to find in stores.
– Wraps easily around the brisket.
– Prevents moisture loss and helps to keep the brisket juicy.
– Is less likely to cause an uneven cook than butcher paper.
– Easily found at most stores.
– May result in a drier, tougher brisket.
– Requires close monitoring of the internal temperature.
– Produces a more flavorful brisket than when wrapped or Butcher paper is used.
– Is the most affordable option of the three.
What About The Stall?
The “stall” is the period of time when the temperature on your smoker will stop rising. It happens because all of the juices inside your brisket turn to steam and cool down the surface area (similar to sweating).
This typically ends up occurring around 150 degrees Fahrenheit during smoking, but it can happen anywhere between 140 degrees Fahrenheit and 170 degrees Fahrenheit depending on several different factors. The main factor that affects it is how much moisture is in your brisket. If you have a large amount of fat or juices then it will take longer for them to evaporate, which means it will take longer for the stall to occur.
Finally, if you mop or spritz during this time, there’s a chance that you could end up raising the internal temperature and causing the stall to end prematurely. So it’s best to avoid doing anything that will add moisture to your brisket during this time.
The stall is an inevitable part of smoking a brisket, so you’ll just have to wait it out. However, there are a few things that you can do to make it a bit more bearable. First, try not to constantly check the temperature because this will only prolong the stall. Second, make sure that your smoker is in a stable environment so that the temperature doesn’t fluctuate too much. Finally, use a meat thermometer to keep track of the internal temperature so that you know when it’s finally safe to remove the brisket from the smoker.
The main benefit of the stall is that it helps to ensure that your brisket gets fully cooked without overcooking or drying out.
The main drawback to the stall is that it can take several hours, so you will need to be patient before continuing. Additionally, if you get impatient and try to speed up the process then there’s a chance that you could end up cutting off too much fat and making your brisket less juicy.
Should The Brisket Be Wrapped Before Or After Stalling?
During the brisket stall, there’s a chance that some of the juices inside your meat will evaporate before it actually starts to rise in temperature. This means that you may lose some of the flavor and moisture from your brisket if you wrap it after the stall has ended.
However, if you wrap the brisket too early, there’s a chance that it could dry out and overcook. So if you choose to use foil or freezer paper during this phase then make sure not to wrap until after the stall has ended.
It’s best to check on your brisket before and after wrapping to figure out which method works best for you. Just make sure not to constantly check on it because this will only prolong the stall time.
Wrapping the brisket is a personal preference, so you’ll just have to experiment to figure out what works best for you. However, if you do choose to wrap it, then make sure not to do it too early or too late.
How Long Should We Rest The Brisket?
Once your brisket has been removed from the smoker, you’ll need to let it rest for at least 30 minutes. This will give the juices a chance to redistribute, and it will also make the meat more tender.
However, if you can wait an hour, then the results will be even better. During this time the exterior of the brisket will continue to cook, so it won’t be as tough when you finally cut into it.
Just make sure that you don’t cover the brisket while it’s resting, or else the heat will escape and it will take much longer to reach its final temperature.
The length of time that you should rest your brisket depends on several different factors, such as how thick it is, whether or not it’s wrapped, and how long it was cooked. However, in general, you should aim to rest it for at least 30 minutes, or up to an hour.
Is There Any Difference Between Wrapping The Point And The Flat?
When it comes to wrapping the brisket, there is a big difference between wrapping the point and the flat.
The point is the fatty end of the brisket, and it’s a lot more tender than the flat. This means that it doesn’t need to cook as long and you don’t have to worry about it drying out.
However, the flat is a lot leaner than the point, so it needs to cook for longer in order to get tender. Additionally, if you wrap the flat then there’s a chance that it will dry out.
So if you’re looking for maximum tenderness, then you should wrap the point, but if you’re looking for juiciness, then you should leave the flat unwrapped.
The point is a lot fattier than the flat, so it doesn’t need as much cooking time. However, if you wrap the flat, there’s a chance that it will dry out.
In general, you should wrap the point and leave the flat unwrapped. This will ensure that both parts of the brisket are cooked evenly and that you don’t lose any of the juicy flavors.
Do You Add Liquid When Wrapping Brisket?
You shouldn’t add liquids to your brisket while wrapping it. This is because the juices and spices will mix together and create a delicious sauce when you pull the meat apart.
On the other hand, if you add liquid, everything will be diluted and you won’t have enough flavors left in the meat when it’s done cooking.
If you want some extra moisture then just place a water pan on one side of your smoker so that the brisket is exposed to this heat for most of its cooking time.
The main problem with adding liquid while wrapping the brisket is that all of the juice will be absorbed under the wrap. When you go to cut into it later on, there will probably be no juices left and your meat will be dry.
Instead, just place a water pan on one side of your smoker so that the meat is exposed to this heat for most of its cooking time. This will ensure that the brisket is cooked evenly and that you don’t lose any of the juicy flavors.
Wrapping brisket: Do you need to wrap it and how should you keep the meat moist? The first question that comes up with wrapping a brisket is whether or not this step is necessary. It’s important to note that there are two types of wraps for your beef, those made from cotton cloth like butcher paper and those made from plastic wraps such as Saran Wrap. Wrapping the brisket helps to maintain moisture in meats by sealing out air and preventing contact with surfaces, which can dry them out quickly. But if you’re cooking on high heat, the seal may melt before reaching an internal temperature higher than 165 degrees Fahrenheit. If so, it will allow searing juices inside the package to escape, resulting in less tender meat when cooked through.