203\u00b0F<\/strong>. improving the brisket with an instant-read thermometer once the brisket reaches 195\u00b0F. Some people prefer to go by feel rather than temperature. The brisket should feel like butter when poked with a probe.<\/p>\n\n\n\n<\/p>\n\n\n\n
Do You Wrap The Flat?<\/h2>\n\n\n\n
Wrapping is in essential step when smoking a brisket flat. Brisket is cooked in two stages, wrapped and wrapped. During the first stage of the cook, the brisket flat will absorb the smoke and the rub my role in the bark formation. Once the brisket flat reaches between 160\u00b0F and 170\u00b0F, then it is time to wrap. Wrapping will protect the brisket flat from drying out and help push the meat through the stall.<\/p>\n\n\n\n
You can use either butcher paper or foil on the flat. Butcher paper will help the brisket breathe, and it will protect the bark. Aluminium foil, however, will create more steam and almost braise the brisket flat. For more information on wrapping brisket, check out this article I wrote a while back: Foil or Butcher paper – How Should I Wrap My Brisket?<\/a><\/p>\n\n\n\n\t
\n\t\t\n\t\t\n\n\t\t\t\n\t\t\t