Wrap when internal meat temp hits 160F/71C and Meat Stall begins.
- Place sheet on table.
– put on cotton inner gloves and XL Black Nitrile Gloves to protect hands from hot meat. - Take Brisket from smoker and flip on to paper with crunchy Bark top face down. Wrap single ply so smoke can penetrate meat and continue smoking process. The hard burned underside will now soften with the captured meat juices.
– Fold ends over meat, then fold sides over meat.
– Flip back over so Bark is on the top again, and return to Smoker till internal temp hits 201F/96C.
– Take out and rest meat for 1 hr minimum with a towel over the top of the paper.
– Slice cross grain or pull it apart and shred for Pulled Brisket.
