Does everyone wrap brisket? If you do, do you add beef stock when foiling, or just wrap? I'm cooking my first brisket next weekend, just wanted some advice. I'm using a BWS.
I wrap when the color is just a tad lighter than what I want to finish with, my cooks are generally done with little regard to the stall, other than for timing. What I mean by that, is that since I am cooking around 280F to 300F, I ignore the stall. I figure on a total 8 hour cook time, and work with that. The wrapping is more about color and keeping a little bit of moist environment around the meat.
I use Butcher paper and wrap at 4 hrs it stays wrapped until it is me to eat. I you use foil I would not bother to add anything with the meat it gives up it own juices.