Joe Yim is a barbecue enthusiast from Chicago who moved to Texas to hone his craft at storied spots like Terry Black&#39;s, Truth BBQ, and Michelin-starred LeRoy &amp; Lewis. Today, Joe is a barbecue restaurant consultant, and he publishes educational barbecue videos on his YouTube channel, Knox Ave BBQ.

Joe Yim

Wrapping is one of the key techniques for making great barbecue brisket. The wrap can be used for two purposes: to help rest a finished brisket or to help finish cooking a brisket that needs a little help getting to the “memory foam” tenderness we’re looking for in the flat before pulling it off the smoker to rest.For resting, the wrap ensures that every part of the oddly shaped cut of meat cools at a similar rate, so all those hours you spent smoking the brisket don’t go to waste. As a cooking finishing move, the wrap allows you to <a href="https://www.chefsteps.com/guides-tools/bbq-brisket-timeline">bump up the temperature of the smoker in the final stages of tenderization</a> without drying it out or burning the bark.We asked pitmaster Joe Yim of Knox Ave BBQ to demonstrate three techniques: two butcher paper methods—a beginner and a pro-level wrap—and a new-school “foil boat” method.

How to Wrap Barbecue Brisket Like a Pro