Comp brisket...when do you wrap?

[Raider18]

Do you leave them standing wrapped in foil or tented?

[bruno994]

Vented for about 10 minutes, wrapped back up and into a cooler with a layer of towels.

[Raider18]

I assume the venting stops the cooking and the cooler just keeps it warm?

[k.a.m.]

When the brisket hits 165° internal temp and I like the color it gets panned and tented with foil. The therm goes back into the mid flat section till the brisket reaches my target temp then I check for doneness. Once finished the brisket rests covered in the pan till the internal temp drops to around 165°.

[bruno994]

You got it Raider. Some will pull off at a certain temp without venting and allow the carry over cooking to finish the brisket off. I prefer to know that it is done before the rest in the cooler.

[Scott P]

For those that wrap in butcher paper, do you leave it in that, then wrap in a towel? Or do you transfer to foil?

[JMoney7269]

Straight from the cooker to cambro if I have a long was before slicing. I like a really tender juicy brisket, so this helps. Never falls apart