to wrap or not to wrap - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 09-30-2008, 11:31 AM   #1
Cooker
 
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, 12:17 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...
http://www.bbq-4-u.com/forum/viewtopic.php?t=15192
__________________

surfinsapo is offline   Reply With Quote
Old 09-30-2008, 02:27 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.
__________________
________________________________________

www.DivaQ.ca

Life is too short for bad BBQ

Generously sponsored by:

Traeger Canada
Hovey's Gourmet Meats
Big Rock Brewery
Basques Hardwood Lump Charcoal
Alcan
Diva Q is offline   Reply With Quote
Old 09-30-2008, 06:23 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, 05:58 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 using..how 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 pit..it 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. So..you 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
bigwheel is offline   Reply With Quote
Reply

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 11:52 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, vBulletin Solutions, Inc.