to wrap or not to wrap - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Thread Tools Display Modes
Old 09-30-2008, 12:31 PM   #1
dmtky's Avatar

Join Date: Sep 2008
Location: Berry, Kentucky
Posts: 239
to wrap or not to wrap

need some thoughts on wrapping butts and brisket with foil versus not wrapping. I've been wrapping after smoking and cooking for a couple of hours then putting in a cooler. show me a better way, lol

Lang 84 original
BQGrills Pig Cooker
dmtky is offline   Reply With Quote
Old 09-30-2008, 01:17 PM   #2
Official BBQ Central Mark
surfinsapo's Avatar

Join Date: Jun 2007
Posts: 5,044
Brisket wrap. Butt don't wrap...There is another post all about this...

surfinsapo is offline   Reply With Quote
Old 09-30-2008, 03:27 PM   #3
BBQ Centralite
Diva Q's Avatar

Join Date: Nov 2006
Location: Barrie, Ontario
Posts: 3,379
Everyone has a different opinion on this. Do you what you want to. Experiment first and see which result you like best.

Life is too short for bad BBQ

Generously sponsored by:

Traeger Canada
Hovey's Gourmet Meats
Big Rock Brewery
Basques Hardwood Lump Charcoal
Diva Q is offline   Reply With Quote
Old 09-30-2008, 07:23 PM   #4
Official BBQ Central Mark
Cliff H.'s Avatar

Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
Out of curiosity, how long do you smoke either meat before you wrap ?
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 10-01-2008, 06:58 PM   #5
Official BBQ Central Mark
bigwheel's Avatar

Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Whether a person needs to wrap a brisket depends on the pit you are prone you are are to opening the door to take a peek..mop..or that prepetual yankee favorite spritzing with cold apple juice. Will say this..if only cooking a brisket or two on an un-waterized offset prob needs wrapping. If you cooking a bunch or you got a pit which has a real stagnant air flow and/or a water source and/or really holds the moisture generated by the meat you can get by without wrapping. Again the amounts have to be plugged into the equation. Mo meat means mo moisture. can either get your moisture from the foil or the pit humidity levels..but fact is it got to have some. For butts I like to cook one nekked and one wrapped and mix em together when it comes time to push and pull. Gives a nice mix of crunchy and mushy. Gets the judges cornfused. Satisfies the old ying and yang thang. At a contest turn in mostly outside meat.

bigwheel is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:23 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.