Remove the brisket from the smoker when it reaches the desired bark and internal temperature
Lay out two wide sheets of butcher paper or a large sheet of heavy-duty aluminum foil
Place the brisket on the paper or foil with the fat side up
Fold the bottom edge of the paper or foil tightly over the brisket
Fold the side edges inward to fully cover the meat
Roll the brisket forward to create a tight wrap
Fold and tuck the remaining ends securely so the wrap stays sealed
Return the wrapped brisket to the smoker or oven
Continue cooking until the brisket is probe tender
Rest the wrapped brisket before unwrapping and slicing