At what temperature should I wrap my brisket during the smoking process to achieve that coveted balance between tenderness and flavor? Is there a specific temperature range that seasoned pitmasters adhere to, or does it depend on the overall cooking approach and desired end result? As the smoking journey progresses, one might wonder if there are vital signs to monitor that indicate the optimal moment for wrapping—perhaps the appearance of the bark or a particular internal temperature? Could it be that wrapping at too high a temperature could lead to a loss of integrity in the meat, while waiting too long could result in dryness? What role does the choice of wrapping material, be it butcher paper or aluminum foil, play in retaining moisture during this critical phase of cooking? How do fluctuations in heat and smoke contribute to the final flavor profile? Might there be preferences within the BBQ community that favor certain techniques over others?