BBQ with Franklin: Brisket Wrap Test

[@bms2550]

It’s July 4th & I got up early this morning to start my brisket at 5 AM. You know how you could tell you’re a nerd? You watch brisket videos on KZbin while it’s cooking...🇺🇸🇺🇸🇺🇸

[@onegunsalute1202]

Got on dry aging for the fourth right now LOL!

[@blhack123]

Ha! My brisket is cooking right now!

[@nadrzenyporad]

I put mine in at 8:30am lol

[@kenshimizu2018]

so I'm a nerd then....

[@ericthandley78]

Doing it now compadre!

[@rustylozanolpc4227]

I learn a lot from these videos. None of us could ever match up to a Franklin Empire, but good eating at home with family and friends! Thank you!!

[@nickdawn3985]

Love how much you share your experiences with the public, shows a true love for BBQ not just for profit. Another great video!

[@Caderic]

Except, "how to build a smoker" videos were pulled when he started selling his own (for $5000).

[@Nhoddus]

Hell yes, super stoked you're still going forward with the channel! I've got an 8 hour trip tomorrow to the Bay Area, to finally read your book after months of holding on to it. Respect.

[@lenardstephen]

A bbq legend hands down, master of his craft. Much love from Philly!

[@HamCubes]

Son of a brisket! Why did I watch this at 2am?! Must. Have. Brisket. Stat!

[@BBQwithFranklin]

AeroDoe Thanks for checking us out. We have full episodes on Demand here: klru.tv - Team BBQF

perfect time to start 1

[@cahoonm]

Johnson got thousands of Americans killed, for what. He was a Texas rattle snake

[@SisyphusInTexas]

@@cahoonm I agree, eF LJB...

[@mikehawk2148]

2 am? Appropriate time to line up at Franklin's

[@PoptartFps]

Franklin thank you so much for showing us scrubs all the BBQ secrets.

[@Gquebbqco]

Thanks for doing this and sharing the results!

[@BBQwithFranklin]

GqueBBQ Thanks for watching! If you want more information on cooking the perfect brisket, or other BBQ methods, check out our KLRU OnDemand page: klru.tv

[@wadeezell951]

@@BBQwithFranklin what kind of butcher paper do you wrap with, waxed or no? Pink, brown, or white?

[@TuscanyFTX]

@@wadeezell951 non waxed pink. It’s nothing fancy.

[@KenPurcell]

Love that Aaron is honest with the outcomes and has the descriptives to highlight what is different about each. Always more to learn.

[@BBQwithFranklin]

Ken Purcell Thank you Ken! We have full episodes going up weekly here: klru.tv - Team BBQF

[@em2012ish]

I switched to Franklin's method of only coarse salt and pepper and never looked back. It is the only way i will cook my own briskets now. THE BEST!!

[@jtd4847]

Aaron you are the man when it comes to brisket. I hope to achieve your expertise one day. If I could just get the flat to that tenderness without over cooking it dry.

[@jcojrDTG]

always though wrapping was slightly overrated but depends what u like from ur brisket... love that crunch on bark may try, always thought butcher paper breathes better but it absorbs all the juice... great vid and experiment, thy leaned toward naked mhm

[@timothypoe8900]

following your trimming and smoking pointers, produced the best brisket to date! Thanks for sharing, for the those of us less daring LOL!

[@tomambury5455]

Aaron, where are you? I loved watching your show, specifically, your way of explaining gave me confidence that I could do this right in my own backyard. Many thanks!

[@valcomm5]

Absolutely fantastic looking brisket. Can't make up my mind which I like more. Each of these would make me happy. Yum!

[@Jones572]

Awesome stuff Aaron, just got done watching all 5 episodes...great videos! Kneel em coming!

[@NinjaHempKnight]

Put my first brisket in the smoker at 3:30 am . I watched Franklin's entire video series on brisket before starting, & again while smoking. It is a 15 lb packer brisket from Wal-Mart. I'm currently at 158° F internal temp. I'm smoking naked, no wrap until time to rest. I'm hoping it doesn't stall out for a long time. Here is hoping for great results!!

[@robkutner3193]

I did likewise Saturday; my 13 lb'er didn't stall at all (!), I didn't wrap, but it ended up a bit dry after reaching 203d after 9 hrs. Thinking I should always wrap in pink paper from now on. Also think I cooked too high (avg 250d) with my little OKJ, vs Aaron going higher w/ much bigger cookers. How'd yours turn out?

[@bp.8334]

@@robkutner3193 I am sure that you have done many briskets by now, but, finish temp means nothing. After about 195 degrees, take something like a skewer and stick it in the meat. When it goes in like hot butter it is done. Usually 195 to 210 degrees, they are all different. Also make sure that you get at least a "Choice" brisket, not select. It needs the fat to render properly. The better the start product, the better the outcome.

[@SmokedReb]

Aaron Franklin once again you show your greatness in BBQ mastery.

[@chuckgraham1695]

Well, 5 years late, but my family chose's to have brisket unwrapped, they like that heavy outside crust. When I separate the flat from the point and make burnt ends, those things disappear in a New York second. Great video Franklin...

[@nachomamaband]

Aaron- I'm a South Carolina whole hog cooking with direct heat kinda guy. But Dude, you da man!!! I like your style. Never cook with gas; wood and charcoal only. I've never cooked brisket, but I'm dying to give it a try. Thanks for the videos; they're fun and helpful.

[@corey1792]

I've watched this video so many times. I don't know what makes me more excited. The brisket or the smoker lol

[@bishoysamy1988]

I am from Egypt and we do not have this stuff here and I am dying to eat one of these smokedelicious briskets....so please visit Egypt and bring one of your smokers with you.

[@mazdaspeed619sd]

+bishoy samy Bring a smoker? Hahahaha. Why not just build a smoker and fly the guy out there?

[@modenajon]

bishoy samy Slowly smoke a lamb. You guys have that.

[@KraptainKrunCh]

The type of wood used is also a part of it, though you can easily build your self a brick smoker.

[@KingJerry2323]

If you’re ever in Texas! Definitely visit franklins BarBQ or just hit me up through here. My briskets are just as good if not better lol

[@alistairclifton1286]

@@KraptainKrunCh Any decent hard wood will work.

[@karlsteev]

The best BBQ show on the internet!

[@vincent6692]

Makes you want to hop in the car and drive to Texas and get in line at Franklin's BBQ!!!!!

[@martingonzalez6915]

It makes you want to hop on a plane and fly to Texas and get into line at Franklin's BBQ.

[@havocproltd]

makes me enjoy the fact the I have my own smoker and that mr. franklin has been so generous with his knowledge!! ( I even bought his book!! )

[@robertmoss5000]

Great stuff, as usual. Very strong tip to just change one thing at a time as you work toward your desired result.

[@adamolicursi690]

dude thanks for all the great experience, I love watching all your vids. . keep smokin bro!!!! all the way from Canada

[@scottgalbraith7461]

When I first got into it I was way over smoked. When I started wrapping after 4 to six hours it was perfect but took at least 10 hours. Once I got really good, I started struggling with over doneness because I knew what I was doing so I opened the pit a lot less. It takes practice.

[@markmelton8676]

Just smoked my first unwrapped brisket, and used hickory. First time trying hickory with brisket. Not sure if it’s the wood but the smoke flavor is just a little overpowering and pretty spicy. Still good though. I think I’ll stick to wrapping with paper at 160-170. Great experiment

[@BleeBleeChicken]

Try using post oak (what Franklin uses) or red oak. They're a little less "barky" tasting.

[@ciskocordova9158]

Thank you so much for all your knowledge you give out for us fans you've inspired me sooo much I've done retail for so many years while smoking on the side for fun and realized im in the wrong biz! "Do something you love for a living and you will never work a day in your life!"

[@BBQGuys]

Great experiment, now I want brisket!

[@sinfulyetsaved]

Made my first brisket last night on a pellet grill came out AMAZING. 14hrs at 200 degrees. My grill seems to run a little hotter. Smoked for 8hrs then wrapped for 6. With a side of loaded mashed taters. Butter, heavy cream, chedder cheese, bacon, and chives with some yokon Golds.

[@brokenwrench404]

Doing my first today. Planning on 10 hours.

[@kcgunesq]

@@brokenwrench404 Hope it wasn't a full packer brisket, because that seems to be on the short end for a plan. Sometimes it works out that way. But I wouldn't count on it.

[@pfflyers1]

"Only change one thing at a time" Them some words of wisdom, son

[@joeanthony419]

Right! He’s changed my brisket game thankfully cause he posts it on KZbin. One day a wanna be somewhere close to his but just to feed the family and friends

[@the.mr.beacher]

At $60 and 12+ hours of your life per time

[@peteflynn3923]

So it looks like there is a good result from all three methods. Of course it didn't hurt having Aaron Franklin along . . . .

[@unionjacked]

Just subscribed to your channel, thanks for posting videos. Building my own smoker now, you provide a lot of info; seasoning the grill, wood, cutting meat/season, temp/time, and best outlook after cook. Look forward to your next videos on ribs, chicken, and whatever else you got planned. The turkey is something to look forward to, keep posting!

[@BBQwithFranklin]

unionjacked Thank you for taking the time to check out our short episode. We have full episodes on brisket and more here: klru.tv - Team BBQF

[@boococky9135]

Hanging out in the woods eating brisket. Can anyone thing of a better life?

[@nathanwilliams4005]

Add an ice cold beer and then you have perfection.

[@Sambuccashake]

Easily the best episode. I wish brisket was a cut that was easy to come by here in Sweden.

[@BBQwithFranklin]

Sambuccashake Well if you ever do get your hands on some brisket, we have full episodes on that and more here: klru.tv - Team BBQF

[@tcheevers]

I love the chart at the end, but I wish it was mentioned the weight of the brisket. 8 pound? 10 pound? 12 pound?

[@domingotorresiii451]

DTorresIII MUD BUGS & ARMADILLOS Thanks for showing Lone Star Beer as one one of the sponsors! From a native born Texican I salute all things Texan!!

[@faisalahmed7461]

This is a great videos channel. Thank you Franklin for sharing your BBQ experiments

[@toddk63]

He never said for how long they were wrapped. So being the detective that I am, I watched the entire "Episode 1" and made note of the sun's shadow at each critical step. By my reckoning, he put the briskets on in the late afternoon the day before...say 4 or 5 pm. It appears to be around late April. He says that at 6:30 AM he wrapped them, and it appears they came off in the late morning around 10:30 or 11 AM. So about 4 or so hours wrapped. What doesn't jive is the total time on the chart he shows at the end of this clip, 11 to 12 hours. By my reckoning it looks more like 17 to 19 hours. Is he NOT counting the time from last log on at 1 AM to 6:30 AM when he slept?

[@DeliciousManX]

If you watch his other videos, he wraps his briskets after they have stalled and they've lost a good bit of water. That's usually during hour 9 (in my experience) buy it depends on the piece of meat. Each one will vary3

[@slowfuse]

those PBS videos are staged

[@nadrzenyporad]

Aaron Franklin is one of the coolest dudes ever! I'd love to smoke with him

[@MrDGPhoto]

Thank You Aaron! You are the best! Cheers!

[@petermacdetroit]

Watching Aaron videos this morning in Los Angeles while my brisket comes to room temp before I put it on the smoker. I love how these two gents dig into each brisket but fall in love with the LBJ (naked) brisket. Fat side up of course.

[@tsburgos]

Somewhere in smoky BBQ heaven a BBQ god shed a juicy tear.

[@GoblinRam1500]

Wow . I really wanna hear the option of using a pellet smoker of if you have ever used one . I have a traditional smoker as well . But I just love the temp control of pellets .

[@darkgate33]

And here i am watching the best Brisket in the planet while eating a subway sandwich !

[@kenbeattie2211]

You truly are a artist

[@stizan24]

I got a pickled brisket on the smoker right now. rolling apple smoke at 220 and I'm at 140 internal. this one I'm taking up to 150 ish and pulling it and finishing in the steamer tomorrow. Pastrami! I pickled a whole brisket and the flat is for corned beef and cabage, the point for pastrami tomorrow!

[@eltonsbbq-pit]

Thanks for sharing this.. Cheers from Norway

[@TheBTEAMwins]

Love your book man seriously best BBQ book ever hands down...all else fall

[@BBQwithFranklin]

TheHonestjbone It is definitely a great book, we agree! If you want to check out full episodes on brisket and more, check out our On Demand page here: klru.tv - Team BBQF

[@hardtimesbbq4760]

These videos are the best thing on the internet! Thanks for sharing all this knowledge and keeping BBQ fun! I'm here in California. I have to order my whole briskets online, not readily available in stores here in the Bay Area. Do you guys have a few recommendations for sourcing good, responsibly raised brisket that won't completely break the bank?

[@bobbyzamora2012]

Hard Times BBQ I'm in Houston & Costco has decent packer prime brisket's. So u might wanna check out Costco. It's Kirkland meat.

[@jarpnkrcknl2]

Franklin, you are the godfather!!

[@radhamestatis3937]

Wonder if that 500 gallon smoker is still around. Beautiful work of art!

[@SigShooter9mm]

Franklin!!! :) I swear I'm coming down from Kansas just to eat your food.

[@toekneemac100]

Cracks me up. Franklins buddy, on Franklins video, preferred the naked brisket over the James Beard winner’s method. LOL

[@TheBarbecueShow]

Great brisket test to see.

[@dr.phil-federalinspector6023]

The Man's - Man of bbq...and outdoor cooking....makes me want to drive 2k to TX to eat...

[@tiotito31]

They always look perfect. I should just fly out to Austin and live next to your restaurant.

[@wwoof2983]

I watch your great series on KLRU here in CenTex and I have smoked many briskets in my life and always smoke for about 6 hours and then wrap in foil and finish off in my kitchen oven at 250 degrees but where or what grade of brisket do you recommend? And how long do I cook it after wrapping? Thanks for helping my smoke for weddings, birthdays, and holidays!!!

[@ipanemasafado3183]

Does he run at 225 or 250? Also at what IT did he pull em off and wrap?

[@theorydigital284]

Great video! When you are wrapping the brisket is butcher paper, does it matter the weight of the paper? I have a 40# and 50#.

[@battsyboy9261]

Level 7 brisket captain 😂 what a title

[@brendona.6249]

I would quit my job today if I could learn how to cook proper BBQ with you!!

[@stizan24]

FIRST! I actually have not watched this video because I am at work but I thumbed up anyway because you are awesome. I will watch this at 4 when I get home.

[@AlanSmithofficial]

BBQwithFranklin Loving the new series. Just glad we can access it here in Scotland. Quick question. The trays of meat that you serve in your restaurant, how many people is that suppose to feed?

[@kerryward6896]

i would absolutely soooooooo love to meet Aaron franklin just to pick his brain, he seems like such a genuine down to earth tell you what you want to know where you can figure it out with out giving away all the secrets kind of guy. id love to just sit and have a beer ( or what ever he drinks ) and just talk bbq ! Mr. franklin........ if you ever read this please PLEASE give me a reply

[@Gibson01LP]

Hey Aaron, I am just wanting to get some clarification on "the wrap"... in this video at 3:07 you say that you never cook a brisket without wrapping it. But in BBQ With Franklin: The Cook - at the 5:08 mark, you say you try not to wrap. So which is it?

[@realfunny7]

so if a brisket is wrapped in foil or butcher paper & only salted & peppered - whats the difference if you put one in your home oven - its still indirect heat - sure unwrapped will be more crunchy - I do mine both ways - 5 hrs. covered 5 uncovered - comes out great

[@vasupolchatmethakul5242]

+realfunny7 really theres no difference in terms of heat, but the wrapping of the brisket is just like what you're doing, hes wrapping it later in the cooking process as well, not since the beginning.

[@realfunny7]

yes he did all were cooked at the same time one paper one foil one naked it was on one of his shows

[@luisfranco8953]

basically the smoke flavor, unless you add chips to your oven, and that would smoke the whole house

[@Jones572]

Great looking smoker too! 500 gallon?

[@nickballew1971]

Hey Franklin, in this video you say you never cook a brisket without wrapping it. I just watched your older video on brisket "The Cook" and you said that you never wrap or try to avoid the wrap. Which is it? Thanks

[@nickdawn3985]

From watching many of his videos I think he bases it depending on each cook depending on the weather, which cooker and hos the brisket is turning out during the cook. He basically calls wrapping it a crutch and tries not to use it but I am guessing when you try to cook 1k lbs of briskets sometimes you have to wrap to get consistency. Just my interpretation from watching his videos. So I think it just depends on what the brisket is doing same with the fat, even tho he cooks mostly fat side up he sometimes coocks fat side down to render it more. I don't think there is a set way it's trial and error depending on the conditions.

[@luisfranco8953]

I was wondering the same thing, i dont know if he meant aluminum, since thats "The Crutch", but it is confusing. I've done em with aluminum and they take about 8 hours.

[@EdwinStaysBallin]

Nick Ballew definitely depends on the weather and location you cook. In Texas you get a lot of dry heat and also alot of humid heat. During humid climates, you don't really need a wrap because there's plenty of humidity in the weather, therefore the wrap is not totally necessary. It definitely also depends on what you're looking for too in terms of how you want your bark to form.

[@fajmahal5991]

Nick Ballew he doesnt wrap in foil but does wrap in butcher paper

[@mattnev8625]

he was talking about foil im pretty sure, he wraps hes brisket in the restaurant in paper

[@dustyhwelch]

Great video Franklin.

[@davedavid427]

"I'm thinkin' of picking up my beagle by the ears." I fucking died hahaha

[@miguelcervantes3713]

Nice! Saludos desde Cancun franklin!!

[@davidzion6360]

how much did the briskets weigh? You smoke at around 250 degrees? I have been doing 225 and I do not think the fat renders enough. So I generally do brisket with no fat - about 3.5-4.5 pounds pieces second cut) for about 5.5 hours. No overnight issues and time more manageable.

[@BBQwithFranklin]

David Zion Aaron provides you with even more information in our full episode: klru.tv - Team BBQF

[@Bama_Bee_Man]

BBQwithFranklin, is there any advantage to seasoning the brisket for a couple of days prior to smoking it? I see on your video that you season it and immediately put it on the smoker. I didn't know if that was your normal method or if you just did that for the video. Thanks

[@protectandswerve]

Have a brisket in the frig now. Guess I'll go prep it and get the EGG ready to light. No matter often I eat brisket, when I watch you vids I want some like RIGHT NOW!!

[@SOLDOZER]

+Interceptor1255 The Egg is terrible at brisket.

[@protectandswerve]

+Tec 9 well mine turned out pretty dang good. I tried a different technique and it worked great. Now I will concede that due to the lack of space on the egg surface and the heat coming from the bottom does make it a challenge. And offset smoker would probably be better but this is what I have to work with and if I can continue this technique like I did the other day I will be fine with this for a while.

[@SOLDOZER]

Interceptor1255 You should have got a Karubacue. I sold my egg. It was only good at roasted chicken. Sucked at smoking at grilling.

[@protectandswerve]

+Tec 9 well this is an original egg from the late 1970s that was handed down from my grandfather that I took apart and rebuilt and painted. So I will never get rid of it simply because it belong to my late grandfather. I will eventually buy an offset smoker or something better used for actual smoking but for now this does everything I needed to do.

[@protectandswerve]

+Tec 9 it's made of clay and not ceramic and is evidently from Taiwan. It is not a real big green egg brand

[@theversatileartist6446]

I gotta cook me some brisket... This looks insanely fun and delicious. Ordering your book LOL

[@BBQwithFranklin]

Danny Kundzinsh Thanks for taking the time to check us out! We have full episodes on Demand here: video.klru.tv/video/2365494916/ -Team BBQF

[@Jones572]

Great video Aaron!!...what was your cook temp?

[@BBQwithFranklin]

cadencorin1 Thank you! You can get that information and more from our full episode on brisket: klru.tv - Team BBQF

[@Meatbone1968]

Aaron, what was your temp throughout the cook? 11-12 hours seems fast to me for those size briskets. I usually go for 225 but it takes around 14 hrs. for a 11-12lb brisket. Keep in mind, I'm in NY where the temps change a lot throughout the year. Can I cook hotter with good results?

[@SOLDOZER]

+Meatbone1968 Go 250.

[@bpp325]

A fun, informative, entertaining video. Thanx. 👍👍

[@KraptainKrunCh]

This helped me a LOT.

[@manuel713]

Can't wait to smoke a brisket soon

[@michaelallen6558]

In one video you said judges will NOT actually hold up a slice for weight test - just sample with plastic fork and knife. In this video you say they WILL hold it up across fingers to inspect. Which one is it?

[@jtd4847]

I have been cooking brisket for a while and use foil which works well. However I would like to try wrapping with paper. What type of paper do you use? Could you give me a link? Hope to make a pilgrimage to Austin one day to try your incredible brisket.

I only wrap if I am trying to meet a deadline and need to rush things a bit. Never foil though.

[@WhiskyCigars]

Local Austin'er here with a question. I'm about to smoke my first brisket this Sunday and I'm curious if you wrap it after a couple hrs in the smoker or do you wrap it from the beginning?

[@leblanc7275]

3:07 I dont ever cook brisket without wrapping it. The other video called "the cook" he says he never wraps.

[@MikeKelly87]

Fake news: "I really try not to wrap but sometimes you just have to" -Aaron Franklin 5:02 mark on that video

[@chrissandles4833]

I caught that too. Preference I suppose.

[@erikhopkins9488]

Yep! #Busted!!

[@poopscoopproductions3177]

The videos are a few years apart. He may have changed methods over time.

[@cory6002]

@@MikeKelly87 lol exactly. he even names it the "texas crutch"

[@Caughtitoutdoors]

Awesome video and great looking briskets. I'm new to smoking. I got the ribs down, an awesome Salmon. Did a beef roast that I over cooked due to "your temp must be - - much" And it was still good! But I'm really doing my homework before doing my first brisket. I'm getting varying "internal temps" as I watch different youtube videos, and though I've watched pleanty of your video's, I have yet to hear you mention the Internal temperature that you cook your briskets to. I know you say you go by the "feel" but is there a temp I should go by?

[@sschevmale24]

J0Gu7 195 to 205. I like 205 and I let mine rest 2 to 3 hours .

[@jimk8199]

I am a total rookie and want to try a brisket on my UDS. I never saw you check the internal temp of the meat. Did you just go by look and feel?

[@dougpmays]

BBQwithFranklin What brand of butcher paper do you buy..looks like it has a reddish tint, or is that from the cooking?

[@MetalCooking666]

I imagine foil is best for beginners as it’s crucial to get it tender. I think I’ll experiment with the other methods once I’m happy with the foil method

[@Pittocarrillo]

Hey buddy big fan of you Now that I'm reading you're book I can't seem to find a little detail? Do you use butcher paper with wax or without wax?

[@SOLDOZER]

+Jose Miguel Carrillo Do you like your food with wax or without?

[@PeterReynoldsESQ]

+Jose Miguel Carrillo Try this out...smile.amazon.com/Peach-Butcher-Paper-Durable-Carry/dp/B00NC5S6OM/ref=sr_1_2?m=A2L77EE7U53NWQ&s=warehouse-deals&ie=UTF8&qid=1453482731&sr=8-2&keywords=butcher+paper

[@Pittocarrillo]

+Peter Reynolds hey man thanks a lot I ended up scoring a 12000 ft white butcher paper from a meat shop for 15 dollars I'm gonna dive it a shot next weekend

[@PeterReynoldsESQ]

***** Awesome! Good luck!

[@bobbyzamora2012]

Jose Miguel Carrillo u wanna use unwaxed butcher paper. u can find it on Amazon.

[@savagesteve5894]

You know its the bomb brisket when you don't have to cover with sauce. Franklin is the reason we want to go on a Texas BBQcation

[@workingguy-OU812]

I don't know anyone who covers their smoked brisket in sauce. That seems pointless.

[@stizan24]

So I watch all of these brisket videos because I just got a smoker a few months ago. I can smoke pork and poultry no problems but I have never smoked beef. My quandary is do I spend the money for a brisket to potentially ruin it or do I start out with beef ribs and see what I can do? I am moving to Texas in a couple years and I know to be taken seriously as a transplant you need to be able to cook up some tasty brisket.

[@raiders4192]

Brisket is the hardest meat to smoke. Beef ribs are delicious and you really can't mess them up... But that is just my opinion.

[@stizan24]

Thank you for your input.

[@mitchellguthrie1156]

stizan24 You can only learn by doing. Read the first chapter of Aaron's book. He tells the tale of his first foray into brisket smoking. It wasn't pretty. If he can screw up as badly as he did and learn to make the brisket he does now, anyone can learn to make a good brisket.

[@nunzio99]

stizan24 I think that brisket is cheaper than ribs, even though it's a lot more meat. It's probably also easier to mess up the ribs than a brisket. As long as you keep the temp around 225, and as even as you can keep it. the brisket will be good eats. I usually start mine out for a few hours with smoke, naked, then wrap em when I hit the stall point. I also keep a thermometer in the meat once it's wrapped, so I know when it gets to 180-190. GL

[@stizan24]

Cool. Thanks

[@MrMAXIMUS7117]

Just curious, at what point did you wrap the meat

[@ezdoesit6286]

I'm going to guess 160-165

[@treygrundy1680]

Whenever the bark looks like you want it to. That happens for me around 165-170 usually.

[@anonymousviewer4750]

How long did you smoke them before wrapping with foil, or butcher? How much did they weigh?

[@randycorreia349]

I've never wrapped on before. Do you wrap when it hits stall? Thank you Franklin.

[@scottintexas]

Is there anything I can do if my brisket is not as tender as yours in the video (after it has rested)? Can I rewrap it and put it back on for another 1-2 hours until it hits temp (or even slightly higher) again?

[@truepatriot2306]

What do you guys do with all that brisket? I don't remember getting an invitation and I'm in Liberty Hill.

[@52chevy3100]

The older vids he says he never wraps, unless he has to. Here he says he always wraps. I found an interview and he says after all these years the brisket recipe has never changed. Is he the best at what he does? I think so. But time makes everyone forget.