The recommended time to wrap a brisket during the cooking process is when the internal temperature reaches between about 160°F and 170°F (71-77°C). This temperature range coincides with the "stall" phase, where the brisket's cooking temperature plateaus due to evaporation cooling the meat's surface. Wrapping around this time helps to retain moisture, speed up cooking, and prevent excessive moisture loss. Here are key points about when and why to wrap a brisket:

• Most pitmasters suggest wrapping the brisket once it hits the stall phase or around 160-170°F.
• Wrapping too early can hinder the formation of a good bark (the crust on the brisket’s outside).
• Wrapping too late may cause the brisket to dry out due to moisture loss.
• Wrapping works by insulating the brisket, creating a moist, controlled cooking environment that helps break down collagen and connective tissue for tenderness.
• Common materials for wrapping are aluminum foil (which locks in more moisture but can soften the bark) and butcher paper (which allows some moisture evaporation, preserving bark texture).
• Wrapping can speed up the cooking process and help push through the stall, which can otherwise last several hours.
• After cooking, it's recommended to let the wrapped brisket rest before slicing to redistribute juices.

In summary, wrap your brisket when it reaches an internal temperature around 160-170°F, typically after the bark has formed and the stall has started, to achieve tender, juicy results without sacrificing too much bark texture.