Originally Posted by smoke ninja
I feel the pressure now, cooking your process, while your watching. Hope I do it justice.
Is there an indicator for wrap time or do you just wrap after four hours. As stated I cook mini briskets.
I don't know what the official response is but for me 4 hours at 300ish is where the brisket hits a stall and the bark looks good, if I were you I would cook till either 4 hours or it has hit a stall and the bark looks good, and that might happen quicker, generally the stall is 168-178 degrees for me each brisket being different but most stall out around there.
I did a 14 lb packer sunday at it was stalled at 170 and sizzling with a perfect looking bark at exactly 4 hours, and it was probe tender 1.5 hours after wrapping.