Wrapping can be done with either butcher paper or aluminum foil. Wrapping helps keep moisture in and also helps the brisket get through the stall. The stall is the time when moisture leaves the brisket and the brisket actually cools in the process. It can be a painful time when using a stick burner. You are constantly loading the firebox and nothing is happening inside. It can be hours of no movement in temperature.
After the brisket is wrapped, it’s back to smoking as normal. We pull our briskets off the smoker when they reach an internal temperature of 203 degrees.