I used to wrap my brisket at 160 degrees no matter what | BBQ Pitmasters

Reese Kim · 2026-03-16T03:00:15.072475+00:00

For years, I'd just watch the temp and wrap when it hit 160, like a lot of folks say to do. But after a trip to Lockhart, Texas, and seeing how they focus on the bark color and feel instead, I changed my whole method. Now I wait for a dark mahogany bark that's set, which sometimes happens at 170 or even 175, and the results are way better (the meat is just as juicy, I promise). Anyone else move away from a strict temp for the wrap and go by look and feel?

julia_hayes6mo ago

You waited until 180? I would have been sweating bullets the whole time.

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baker.simon5mo ago

That dark mahogany bark you mentioned reminds me of a time my smoke alarm went off and scared @julia_hayes half to death.

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miller.tara6mo ago

My last brisket stalled at 165 and the bark was still pale, so I waited until 180 to wrap. The difference in flavor was huge.

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