Rest your brisket at least an hour – longer is better

At least one hour, but two to four is ideal. And yes, the wrap matters.

The rest is not optional. Brisket needs time for juices to redistribute after the heat forces them toward the center. Pull it off the smoker at 200–203°F internal temp, then let it rest loosely wrapped. Shoot for a minimum of one hour. If you can hold it in a cooler or resting oven at 140–150°F for three to four hours, you’ll get a noticeably more tender, juicy result. Some folks rest overnight (holding at 140°F) and swear by it.

As for foil vs. butcher paper: both work, but they do different things. Foil traps steam, which can soften the bark and make the meat taste more braised than smoked. Butcher paper breathes a little, so the bark stays firmer and the smoke flavor punches through. I prefer butcher paper for a traditional Texas-style brisket. Foil is fine if you’re going for maximum tenderness and don’t care as much about bark. Just don’t wrap it in plastic wrap – that’s a steamy mess.

If you’re short on time, even 30 minutes resting in foil in a cooler beats no rest at all.