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https://wrapitstorage.com/
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https://bbqhost.com/when-to-wrap-brisket/
For that reason, we think it’s best to wait for at least three hours before wrapping. At this point, it’s probably absorbed enough smoke to make a noticeable difference in terms of taste. Our recommendation would be to wrap the brisket as soon as it reaches the usual stall temperature of …
https://www.foodfirefriends.com/when-to-wrap-brisket/
Wrapping in pink butcher shaves hours off the cooking time compared to not wrapping at all, has a less crisp and deep bark, and a moister mouthfeel. However, compared to wrapping in foil, the bark is a little less moist, deeper and crisper.
https://goshindig.com/brisket-stall/
Some pitmasters wrap their meat after two or three hours of smoking. Others wait until their brisket stalls, and then pull and wrap it. If you like a really thick bark, you might wait until your brisket temp hits 170°F before wrapping, and then give it some time back on the smoker at the end.
https://bbqhost.com/when-to-wrap-pork-butt/
A boneless 8-pound pork butt should take about 12 hours to cook if it’s left unwrapped. For best results, you should wrap it about two-thirds of the way through this projected cooking time, which means taking it out of the smoker at around the 8-hour mark. Why wait that long?
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