How to Wrap Briskets with Foil

Here’s how I wrap briskets with foil.
I wrap my briskets when I’m happy with the bark, usually at the 9 hour mark and when they hit about 175 degrees. I don’t wrap to help them get through the stall, I only wrap because I don’t want them to get any darker.
I use two sheets of heavy duty 18” aluminum foil that are about 2 and half times as long as the brisket.
I use two sheets for more protection, just in case one layer gets punctured.
I also don’t overlap the sheets. I place them directly on top of one another. You may need to overlap a little if your briskets are bigger than mine.
If you overlap, you’ll create a seam on the bottom and juices will leak out.
I place the brisket in the middle of the foil and optionally add some tallow.
I start by folding the foil on the short side of the brisket up and over the top. I then fold the opposite side over that.
I then fold the remaining two sides.
I press on the foil and follow the contour of the meat as much as possible. The idea is to lock in the moisture, but not have air pockets. Because steam will get captured in those air pockets which may ruin your bark.
I then put it back on the smoker and let it finish cooking.
#bbq #brisket #smokedmeat #meat

[@Jrogs4]

Damn. Without this short, i would've never known how to fold foil over something. Thanks man