What temperature should I wrap brisket to achieve that perfect balance of tenderness and flavor? Is there a specific range or a universal standard that pit masters adhere to when determining the precise moment to encase this succulent cut in foil or butcher paper? As the cooking process progresses, the brisket undergoes numerous temperature fluctuations that significantly impact its texture and overall quality. Some might argue that wrapping too early could result in a loss of that delightful bark, while waiting too long could jeopardize moisture retention. How do the various cooking methods—smoking, baking, or using a combination of techniques—affect the ideal wrapping temperature? Furthermore, are there any differences in recommendations based on the size or cut of the brisket? In the quest for smoked perfection, what signs should one look for beyond the mere number displayed on a thermometer? Isn’t it fascinating how the science of barbecue is intertwined with the art of culinary expression?