I am planning to smoke a whole brisket via the Aaron Franklin method (salt, pepper, oak wood, wrapped in pink butcher paper). My question is at what temperature do you wrap your brisket in the butcher paper – as the stall begins (~160°) or after you have passed through it (~180°)? While researching, I have seen both referenced and am interested in what those who have had success with the method prefer.
Thanks.
Mick
Thanks.
Mick