MMMM.. BRISKET..
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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 11-25-2020, 10:39 AM   #16
Shadowdog500
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Quote:
Originally Posted by halfcocked View Post
I prefer the bite to the bark.
You can have both if you go low and slow.
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Old 11-25-2020, 10:48 AM   #17
70monte
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I typically don't wrap but I did wrap the last butt I did in butcher paper to see if there was a difference and I really couldn't tell that there was.
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Old 11-25-2020, 11:31 AM   #18
blackdogbbq21
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I wrap briskets in paper. The last pork butt I did I wrapped in foil but the next one i'm either going to not wrap or try the foil boat to see if I like the bark better
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Old 12-23-2020, 07:36 PM   #19
Whodat985
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Finally got around to try not wrapping an wasn’t a fan at all. Smoked some ribs smoked at 180 for 3 hrs raised temp to 225 for 2 hours sauced an cooked 1.5 hours at 225
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Old 12-23-2020, 08:03 PM   #20
jermoQ
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Before you decide on unwrapped, raise the temperature of your cooker the next time you do ribs. I feel like you were running too low of a temperature cooking them. If you raise it up and cook at 225 or even 275 the whole time you will have a slightly different result. Ou may also try a pork butt at 225 to 275 to try also.. Just so you know, I wrap most things usually but that is mostly for times sake and then have juice for the pulled pork.
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Old 12-23-2020, 08:12 PM   #21
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I wrap everything except chicken, but I also smoke hot and fast.
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Old 12-23-2020, 08:13 PM   #22
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Quote:
Originally Posted by jermoQ View Post
Before you decide on unwrapped, raise the temperature of your cooker the next time you do ribs. I feel like you were running too low of a temperature cooking them. If you raise it up and cook at 225 or even 275 the whole time you will have a slightly different result. Ou may also try a pork butt at 225 to 275 to try also.. Just so you know, I wrap most things usually but that is mostly for times sake and then have juice for the pulled pork.
I will try. flavor was there texture wasn’t. These were tough but not tough if that makes sense. I’m not a fall off the bone person. I like them to stick to the bone a little
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Old 12-23-2020, 08:14 PM   #23
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I never wrap ribs. I will put a brisket or a butt in a foil pan and cover to preserve the juices though.
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