The "wrap"?

DC-Q · Aug 27, 2014

I don't get the "wrap".

Why do so many wrap their meats at the end of the cook?
The only time I do it is if I'm short on time. (with a brisket it can definitely help you get through the "stall" a little faster).

That being said, I always get better results
when I don't wrap. I do try to always cook as much as possible at once. I never cook just one rack of ribs. My theory is simple, "more meat in the smoker = more moisture in the smoker".

I would love to hear everyone's take on this.

oldbill · Aug 27, 2014

Cooking naked is the best way to cook... including the meat. LOL!

Seriously though, the only real reason to wrap is to get the cook done faster and keeping additional smoke from collecting on the meat, just depends on what's being cooked and what the cook is going for as a finished product.
Let's face it, the old timers never wrapped anything other than a slice or two in a piece of bread!:wink:

mchar69 · Aug 27, 2014

I lightly foil after some cooks, not wrap. That said -
I agree -"A full grill is a happy grill".
Had an excellent pizza joint try and make me a pizza in their oven off hours - it was empty - IT TOOK forever. The guy kept apologizing.
Mass of meat helps other masses.
Like if you have a vaca house, put gallons of water in the refrigerator,
to help hold temps. Otherwise, you are cooling nothing.

THoey1963 · Aug 27, 2014

I wrap based off color. I don't prefer the meteor looking hunks of meat. Mahogany to dark brown with some char is my preference.

Blythewood BBQ'er · Aug 27, 2014

I probably wrap 50% of the time. It all depends on if I want to save color like THoey, or want to speed it up. If I'm doing a no time frame cook I usually go un wrapped.

Burnt at Both Endz · Aug 27, 2014

Some folks wrap for the benefit of adding a layer of flavor.:wink:

revkab · Aug 27, 2014

I wrap to control the amount of smoke on my meat. I prefer a darkish mahogany on my ribs, quite a bit darker on the butts and briskies.

TXLX · Aug 27, 2014

If I start having problems with my smoke I'll wrap to keep any bad smoke off the meat. I wrapped when I first started BBQing, but don't really see the need for it now. I keep a bowl of water in my cooker and keep an eye on the meat to make sure it doesn't burn anywhere and it turns out fine.

bananablack · Aug 27, 2014

I wrap too...My lips around the meat....lol. I truly believe wrapping is unnecessary

olflathead · Aug 27, 2014

I found that if u wrap butts after you have them done and they rest for a couple hrs the bark naturally becomes more tender resting in its on juices. Thus making for more tender and better sandwiches.

revkab · Aug 28, 2014

olflathead said:
I found that if u wrap butts after you have them done and they rest for a couple hrs the bark naturally becomes more tender resting in its on juices. Thus making for more tender and better sandwiches.

Not to mention that when you wrap, butts, briskies, or ribs, some of the smoke flavor penetrates quite a bit further.

The "wrap"?

DC-Q

Full Fledged Farker

oldbill

is One Chatty Farker

mchar69

Quintessential Chatty Farker

THoey1963

somebody shut me the fark up.

Blythewood BBQ'er

Babbling Farker

Burnt at Both Endz

Babbling Farker

revkab

is one Smokin' Farker

TXLX

Full Fledged Farker

bananablack

Full Fledged Farker

olflathead

Knows what a fatty is.

revkab

is one Smokin' Farker

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