Why does nobody talk about wrapping your brisket in foil after 5 hours instead of the full cook

Rose Henderson · 2026-10-16T04:40:04.353654+00:00

I ran two packers on my offset back in March, both 14 pounds, same rub, same 250 degree pit. On one I let it ride naked the entire time and on the other I wrapped in foil at the 5 hour mark when the bark had set. The wrapped one came off 2 hours sooner and the flat probed like soft butter while the unwrapped one was still tight and dry at the point. What I figure is the foil stops the stall but it also steams the meat a bit, so you get that pot-roasty taste if you wrap too early and the bark goes soft. Waiting until the bark is dark and set seems to be the sweet spot for me. The naked one had better bark but the slices broke apart and the flat was chewy, so I have been wrapping at 5 hours every time since. Has anyone run butcher paper long enough to say if the bark holds up better than foil without drying out the flat?

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Why does nobody talk about wrapping your brisket in foil after 5 hours instead of the full cook | BBQ Pitmasters - Rigidtalk