How Long to Smoke Brisket After Wrapping
After wrapping, brisket typically takes 4-6 hours at 225°F or 3-4 hours at 250°F to finish. The wrap (Texas Crutch) pushes through the stall and speeds up your cook by 2-4 hours while keeping the meat moist.
Wrapped Brisket Time Summary
At 225°F
4-6 hours
At 250°F
3-4 hours
At 275°F
2-3 hours
Time After Wrapping by Temperature
These times assume wrapping at 165-170°F internal temperature.
| Smoker Temp | Time After Wrapping | Total Time Saved |
|---|---|---|
| 225°F | 4-6 hours | 2-4 hours |
| 250°F | 3-4 hours | 1.5-3 hours |
| 275°F | 2-3 hours | 1-2 hours |
Note: Brisket flats take less time after wrapping (2-4 hours) compared to full packers (4-6 hours) due to their thinner profile.
What is the Texas Crutch?
The Texas Crutch is wrapping brisket partway through the cook to push through the stall and speed up cooking time. Named for Texas BBQ competitions where time is limited.
Why It Works
- Traps moisture and heat around the meat
- Creates steam that transfers heat faster
- Prevents evaporative cooling (the stall)
- Reduces total cook time by 25-30%
Who Uses It
- Competition pitmasters (tight schedules)
- Restaurant BBQ (consistency)
- Home cooks (faster results)
- Aaron Franklin wraps with butcher paper
Who Doesn't Wrap
- BBQ purists wanting maximum bark
- Those with unlimited time
- Offset smoker traditionalists
Understanding the Brisket Stall
The stall is when brisket's internal temperature plateaus at 150-170°F for hours. It's the main reason brisket cooks take so long.
Why It Happens
- Evaporative cooling - the meat "sweats"
- Moisture evaporates from the surface
- Evaporation cools the meat
- Like sweating cools your body
Stall Characteristics
Starts
150-160°F
Ends
170-180°F
Duration (unwrapped)
2-6 hours
Can temp drop?
Yes, temporarily
How Wrapping Defeats the Stall
- Stops evaporation by sealing moisture in
- Trapped steam conducts heat faster than air
- Pushes through stall in 1-2 hours vs 4-6 unwrapped
When to Wrap Brisket
Wrap at 165-170°F Internal Temperature
At this point, the bark has set, smoke ring is formed, and the stall is beginning.
Visual Cues to Look For
- Bark is dark mahogany color
- Surface looks "set" not wet
- Fat cap is starting to split
- Rub has formed a crust
Common Wrapping Mistakes
- Too early (150°F): Bark doesn't set, soggy exterior
- Too late (180°F): Miss most of the stall, less time saved
- By time only: Every brisket stalls differently
Missed the Window?
You can wrap at any point - it's never too late. Or just continue unwrapped. Your brisket isn't ruined, it will just take longer.
Foil vs Butcher Paper
| Factor | Aluminum Foil | Butcher Paper |
|---|---|---|
| Cook speed | Fastest | Moderate |
| Bark preserved | Softer | Better |
| Moisture | Maximum | Good |
| Breathability | None | Some |
| Cost | Cheap | ~$20/roll |
| Difficulty | Easy | Moderate |
| Best for | Beginners, speed | Competition, best bark |
Aluminum Foil
- Cook speed: Fastest
- Bark: Softer
- Moisture: Maximum
- Cost: Cheap
- Best for: Beginners, speed
Butcher Paper
- Cook speed: Moderate
- Bark: Better preserved
- Moisture: Good
- Cost: ~$20/roll
- Best for: Competition, best bark
Note: Peach paper and pink butcher paper are the same thing. Make sure it's unwaxed and uncoated.
Our Recommendation
How to Wrap Brisket (Step-by-Step)
Foil Method
- Lay out 2 long sheets of heavy-duty foil (overlapping)
- Place brisket in center, fat side up
- Fold sides up and over the brisket
- Fold ends in tightly, creating a seal
- Flip so seam is on bottom
- Return to smoker fat side up
Butcher Paper Method
- Lay out 2 sheets of pink butcher paper (4 feet long)
- Place brisket in center, fat side down
- Fold bottom edge over brisket
- Fold in sides tightly
- Roll brisket forward, tucking as you go
- Return to smoker fat side up
Boat Method (Alternative)
- Create foil "boat" under brisket
- Sides come up but don't cover top
- Catches drippings without sealing
- Some stall protection, maximum bark
Good middle ground between wrapped and unwrapped.
Key Tips
- Wrap TIGHTLY to prevent air pockets
- Insert leave-in probe BEFORE wrapping to avoid poking holes
- Can add liquid before sealing (butter, beef tallow)
- Paper tore? Double wrap with another layer or switch to foil
Wrapped vs Unwrapped Comparison
Total cook time for a 10 lb brisket at 225°F:
| Method | Total Time |
|---|---|
| Unwrapped | 15-20 hours |
| Foil wrapped | 10-14 hours |
| Butcher paper | 12-16 hours |
| Boat method | 13-17 hours |
Bark Quality
- Unwrapped: Best (crispy, thick)
- Butcher paper: Very good (slightly softer)
- Foil: Good to soft (can get mushy)
When to Go Unwrapped
- Have 18+ hours available
- Want competition-level bark
- Using offset smoker
- Experienced with brisket
What to Add When Wrapping
Beef Tallow
Popular2-4 tbsp
Competition secret. Adds richness, helps bark.
Butter
Popular2-4 tbsp
Rich, silky texture. Can soften bark slightly.
Apple Juice
1/4 cup
Light sweetness, helps create steam.
Beef Broth
1/4 cup
Enhances beef flavor. Good for au jus later.
Nothing
Popular—
Meat's own juices are enough. Many top pitmasters add nothing.
Don't Add
- Too much liquid (braises instead of smokes)
- Sugary sauces (burn and make a mess)
- More rub (won't stick, just falls off)
After Wrapping: What to Expect
Push Through Stall
30-90 min after wrap
- Temp climbs from 165°F to 180°F
- Steam builds inside wrap
Rendering Phase
2-3 hours after wrap
- Collagen breaking down
- Internal temp 180-195°F
Final Push
Last 1-2 hours
- Internal temp 195-205°F
- Probe slides in like butter
Speed Tip
You can bump your smoker to 275°F after wrapping to speed up the final phase. The wrap protects the meat from drying out at higher temps.