Intel · Field Orders
When to Wrap: Brisket, Pork Butt, Ribs & More
When to wrap brisket, pork butt, ribs, beef ribs and burnt ends: the temperature, the bark cues, butcher paper vs foil, and when to skip wrapping entirely.
| Cut | Typical wrap point | Short answer |
|---|---|---|
| Brisket | ≈160–175°F internal, bark set | Wrap when the bark is set and the color is right — typically once the internal temperature reaches about 160–175°F, which is usually during the stall. |
| Pork Butt | ≈160–170°F internal, bark set | Wrap pork butt once the bark is firm and deeply colored — usually around 160–170°F, when the stall starts. |
| Ribs | Wrap ≈3 h in, for ≈1.5–2 h | Wrap spare or St. |
| Beef Ribs | Unwrapped | Usually never. |
| Pork Belly Burnt Ends | Bark set, ≈165–175°F | Smoke the cubes unwrapped until the bark is set and deeply colored — about 2–3 hours, roughly 165–175°F internal. |
Related: smoking times chart · smoking wood chart · serve-time planner
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