Most barbecue experts recommend wrapping brisket when it reaches an internal temperature of 165-170 degrees Fahrenheit. Wrapping the brisket helps to retain moisture and insulate it against direct heat from the smoke, which can cause the surface of the meat to dry out or burn. Wrapping can also help to speed up the cooking process. However, some pitmasters choose to wrap based on the appearance of the bark, which should be dark brown with some deep, dark red.

In summary, wrap the brisket when it reaches an internal temperature of 165-170 degrees Fahrenheit to retain moisture and insulate it against direct heat from the smoke.