Increase Temp After Wrapping Brisket: Why & How You Should Do It?

July 16, 2023 5 min read

Increase Temp After Wrapping Brisket: Why & How You Should Do It?

Wrapping the brisket is a must-use cooking technique that is used when the brisket is almost done. Some people even suggest increasing the temperature after wrapping.

But is it good toincrease temp after-wrapping brisket?

Yes, you should increase the temp in your smoker or over when you are done wrapping the brisket. This speed ups cooking time, overcomes stalls, enhances bark formation, and yields more tender meat. When the brisket reaches 150-170°F, raise the temperature of the smoker or oven to 275°F. Continue smoking until the internal temperature reaches 204°F.

In the next sections, you will get to know more about the temp variations while cooking brisket. 

Increase Temp After Wrapping Brisket: Why You Should Do It? 

When smoking or cooking a brisket, it is common to wrap it in foil or butcher paper to help retain moisture and flavor. After wrapping the brisket, some people choose to increase the temperature of the smoker or oven.

raise temp after wrapping brisket

Source: Price of Meat

Here are some reasons why you should consider increasing the temperature after wrapping the brisket:

  • Faster cooking time: Increasing the temperature after wrapping the brisket can help speed up the cooking time, which is especially useful if you are pressed for time.
  • Overcoming the stall:The stall is a period during the cooking process where the internal temperature of the brisket plateaus, sometimes for several hours. Increasing the temperature after wrapping the brisket can help overcome the stall and continue the cooking process.
  • Better bark formation:Increasing the temperature after wrapping the brisket can help create a better bark formation on the outside of the meat.
  • More tender meat: Increasing the temperature after wrapping the brisket can help break down the connective tissue in the meat, resulting in a more tender and flavorful end product.

Also, you need to know if you should cook fat side up or fat side down for more tenderness.

It's worth noting that increasing the temperature too much or too quickly can result in overcooked or dry meat. So, it's important to monitor the temperature carefully and make adjustments as needed.

How To Increase Temp After Wrapping Brisket? 

To increase the temperature after wrapping a brisket, follow these steps: 

  • Wait until the brisket reaches 150-170°F internally: This initial step ensures that the brisket has achieved a sufficient level of tenderness before proceeding. The meat needs time to break down and become more tender, which usually happens around this temperature range.

If you do not pull the brisket at the right temp, it may become dry.

Wrapping Brisket

Source: Simply Meat Smoking

  • Increase the smoker or oven temperature to around 275°F:Once the brisket has reached the desired internal temperature, it's time to raise the heat. This higher temperature helps speed up the cooking process and overcome the "stall" that often occurs during low and slow cooking methods. 
  • Monitor the temperature carefully and make adjustments as needed:It's crucial to keep a close eye on the temperature throughout the process. Avoid setting the temperature too high or increasing it too quickly, as this can lead to overcooked or dry meat. Adjustments may be necessary to maintain the ideal cooking environment. 

By following these procedures your brisket should come out cooked to perfection. 

How Long to Smoke a Brisket After Wrapping It?

After wrapping the brisket, you should continue smoking it until the internal temperature reaches 204°F.  

The smoking time can range from 2 to 4 hours. But it may vary depending on different factors. For example, the temperature of your smoker and the size of the brisket cut. 

Monitoring the internal temperature is crucial during this phase. Use a reliable meat thermometer to check the temperature regularly to ensure it reaches the desired level. If the temperature is too high, thebrisket will be cooked too fast, which is not good. 

Remember to insert the thermometer into the thickest part of the meat without touching the bone for an accurate reading. 

Once the brisket reaches 204°F, it's time to remove it from the smoker. However, your cooking process doesn't end here.  

To allow the meat to rest and retain its juices, wrap the brisket in a towel or butcher paper and place it in a cooler. The resting period typically lasts for around 1 to 2 hours.

Thisresting time is essential as it allows the brisket to relax and the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product.

Tips For Properly Wrapping Your Brisket

Properly wrapping your brisket is essential for maintaining moisture, tenderness, and flavor throughout the cooking process. Here are some tips to ensure you wrap your brisket correctly:

  • Timing is crucial: Wrap the brisket at the right time. Wait until the meat has achieved the desired color and bark formation before wrapping. This typically occurs after a few hours of cooking or when the internal temperature reaches around 150-170°F.
  • Use the right wrap:Use a high-quality, food-safe wrap such as butcher paper or heavy-duty aluminum foil. Butcher paper allows for some moisture release, while foil provides a tighter seal. Choose the option that suits your preference and cooking style.
  • Double wrap for added protection:For extra insulation and moisture retention, consider double-wrapping the brisket. Start with one layer of wrap and then add a second layer to create a secure barrier against heat loss and drying out.
  • Seal it properly:Ensure a tight seal when wrapping the brisket. Crimp the edges of the foil or fold the butcher paper tightly to prevent steam and moisture from escaping during cooking. This helps maintain a moist cooking environment.
  • Allow for some airflow: If using foil, create a small vent by leaving a small opening or puncturing a few holes on the top. This allows excess steam to escape, preventing the brisket from becoming overly moist or steamed.
  • Rest the brisket after unwrapping: Once the brisket is cooked and tender, give it a brief rest after unwrapping to allow the juices to redistribute. This resting period helps enhance the flavor and juiciness of the meat.

Frequently Asked Questions (FAQs):

Will brisket temp rise while resting? 

Yes, the internal temperature of the brisket will continue to rise by about 5-10 degrees Fahrenheit while resting. Resting allows the juices to redistribute within the brisket, resulting in a more moist and flavorful final product.

Should I unwrap the brisket to rest? 

Yes, it is generally recommended to unwrap the brisket when resting it. Allowing the brisket to rest without the wrapping exposes it to circulating air, which helps prevent excessive moisture buildup and allows the meat to cool down more gradually. 

Can you rest a brisket for 30 minutes? 

Yes, you can rest brisket for 30 minutes. Resting a brisket for at least 30 minutes is recommended by experts. This is to allow the meat to relax and the juices to redistribute, enhancing flavor and tenderness.


Toincrease the temp after wrapping brisketcan be a valuable cooking technique. This creates more room for enhancing bark formation and achieving tender meat. But you must monitor everything carefully for it to work properly. 

Until next time!







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