Minimum brisket rest time
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Occasionally, I have wrapped in butcher paper, and that's not too bad, as far as the bark is concerned. I tried it a couple of times, and just couldn't see how it helped, so I went back to not wrapping. Personally, I don't wrap a brisket.as I just think it ruins the bark that we look for down here in Texas. There's also the wrap in foil, or no wrap, discussion.which can get you through the stall quicker. The higher the temp, the faster it's done, and the faster you get to feel that jello-feeling when you pick it up. So, it's really your choice of what temp to cook at, and your time schedule. If I'm still not satisfied with the quality of the meat and the time taken to smoke it, I'll crank it up to 275* on the next one. Anyway, my next one I am going to try at 250*. And, I will say that the point of that brisket was spectacular, but the flat was a tad drier than I'm used to.but that may have been due to foiling to rest in an ice chest too early, and it continued to cook. My Auber temp controller kept the WSM right on 230* for the entire cook, and that brisket took 17 hours, including a 6 hour stall at 165* internal. And, I put it on before I went to bed on a Friday night at 10:00pm. I just never had a smoker that would burn consistently that low, like the WSM will. The first one I tried on my WSM, I did at 230*, just because I'd heard so much about "low and slow". And, it would vary between that 275* and 300*.probably averaged around 285*-290*. I chose that temp, because it was the temp that that smoker liked to run at, and was the easiest to maintain. When I used to smoke briskets on a stick burner, I always cooked between a 275*-300* temp, and they were usually done in around 8 hours.with no stall. And, I don't even know what to tell you, other than is up to you. Steve, I think you might get a 100 different answers here.