For brisket, wrap it when the internal temperature reaches about 165 to 170°F. Many pitmasters also wait for the stall and a dark bark to form first, which often lines up around 150 to 160°F or a bit later depending on the cook.

Quick Scoop

  • Common wrap temp: 165–170°F.
  • Earlier guideline: Some wrap at the start of the stall, often around 150–160°F.
  • Why wrap: It helps push through the stall and protects moisture, but it can soften the bark a bit.
  • Finish temp: Brisket is often cooked through around 195–205°F , though tenderness matters more than the exact number.

If you want, I can also give you a simple brisket timeline for smoking, wrapping, and resting.