Most barbecue experts recommend wrapping brisket when it reaches an internal temperature of 165-170 degrees Fahrenheit. However, some pitmasters will wrap based on just the appearance of the bark. The stall can occur anywhere between 150° and 180°F (65.6° to 76.7°C.) . When the brisket has plateaued in that temperature range, you should visually check on your brisket. While the temperature is the main reason you’ll want to wrap, you want to make sure your brisket’s bark looks good to you visually. Namely, you want the surface of the brisket to be dark, mostly a dark brown with some deep, dark red. Once the bark is set, you can wrap the brisket to maintain moisture and increase the temperature of your smoker without worrying about drying out or burning the surface of the meat.

In summary, you should wrap your brisket when it reaches an internal temperature of 165-170 degrees Fahrenheit or when the bark is set and the surface of the brisket is dark, mostly a dark brown with some deep, dark red.