At what temperature should I wrap a brisket during the smoking process? Is there a specific threshold that ensures an optimal balance between tenderness and flavor absorption? Given the unique characteristics of brisket, does the type of cooking method employed influence when one should initiate the wrapping phase? For instance, does a low-and-slow approach necessitate a different strategy compared to a high-heat method? Moreover, how does wrapping at various temperatures impact the bark formation, moisture retention, and overall final texture of the meat? Shall I consider factors such as the thickness of the brisket or the type of smoking wood being used? What impact might the ambient temperature have on my decision? Could it be that the importance of the stall phase also plays a pivotal role in determining the optimal wrapping time? In essence, how critical is it to monitor the temperature meticulously to achieve that coveted, luscious outcome?