You should definitely wait for your bark to develop and set before wrapping. A common misconception in barbecue is that entering the stall means you must wrap immediately. The stall is simply evaporative cooling where moisture rises to the surface and cools the meat. If you wrap before that surface moisture has evaporated and allowed the rub to adhere, you will trap that steam inside the wrap and end up with a soft, muddy, or washed-out bark.
The best rule of thumb is to wrap for color and bark formation rather than internal temperature or time. Before pulling out the butcher paper, check two main cues. First, look at the color: you want a rich, dark mahogany or near-black tone across the brisket. Second, do the gentle scratch test: lightly scrape the surface with your gloved fingernail. If the rub stays in place without smearing or sticking to your glove, and the fat cap feels soft and rendered rather than firm and white, your bark is fully set.
Since your pit is running at a steady 225 degrees Fahrenheit, it is completely fine to let the meat ride uncovered for a while longer. In fact, if you find the stall is dragging out and your bark still needs time, you can safely bump your smoker temperature up to 250 or even 275 degrees. This increases airflow and heat, helping the fat render and the bark set without drying out the interior. Once the bark looks and feels right, wrap tightly in peach butcher paper to preserve that texture while carrying it through the rest of the cook.
