Just realized my uncle's "never wrap till 165" rule cost me two good briskets

Joseph Baker · 2026-10-29T05:35:04.952556+00:00

My uncle has been cooking packer briskets on an offset in Amarillo for about 20 years, and he told me to never wrap until the flat hits 165. I followed that for two cooks last summer and both came out dry on the flat end while the point was fine. Then a guy at a backyard comp in Lubbock told me to wrap when the bark sets and the color looks right, somewhere around 160 to 170 but feel it out, not by a number on a dial. I tried that on a 14 pound choice brisket three weeks ago and it was the best one I have made yet, way more juice in the flat. So now I am second guessing every hard number rule I got handed. What temp do you all actually wrap at, or do you just go by look and feel?

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Just realized my uncle's "never wrap till 165" rule cost me two good briskets | BBQ Pitmasters - The Community Guide