Wrap guy/girl ?

[Whodat985]

Do you wrap your Boston butts are brisket etc. I’ve always wrapped never crossed my mind not to. But you guys that been in this for a while. Does it make a difference are not. I’m pretty sure next cook I will try full cook unwrapped. Have you tried both ways ? Can you tell with the final result of your cook ?

 

[jzadski]

I wrap for time's sake. I used to not wrap big cuts but, ever since I did I have never looked back. Both ways produced good product. To me it's a personal preference I suppose.

 

[halfcocked]

I wrap both. The wrap gives me an opportunity to create and save juice to be used on the cut brisket or in the pulled pork.

 

[thirdeye]

Butts.... it's 75% wrap, 25% unwrapped. On the unwrapped ones I use a fan controller and cook all night at 245°, so they take about 15 or 16 hours.

 

[Hawklaw]

To my mind this comes down a lot on what are you cooking with. If you are using something that is on the lower effort/fuel side like a cabinet/drum/kamado, just let time run its course and do its thing. However, if you are burning splits or pellets, than the level of effort and/or fuel consumption may point towards hurrying things along with a little wrap. I have historically wrapped . . . but I have also mostly cooked on a super inefficient, inconsistent cooker and not doing so could add a lot of time, fuel, and effort.

 

[Waterboy]

I always wrapped on my drum, almost never wrap on my pellet grill. I prefer the bark when I don’t wrap. It takes longer when you don’t wrap but on the pellet grill that’s not a big deal.

 

[Whumpa]

I wrap both butts and brisket. I too like to save and use the juices. Also I prefer for the bark to be on the softer side.

 

[EEBTTF]

I go back and forth on this and it depends on what I am cooking on. When I cook for large groups - I wrap 100% of the time (Butts & Ribs) just to save time. At home I never wrap ribs or butts. I go back and forth on briskets. When I do wrap briskets, I like to use butcher paper vs foil - I think the bark holds better in the paper. I am cooking 2-15lb SRF Wagyu briskets for Thanksgiving and I am going back and forth on what to do. I am cooking them on an insulated, gravity feed - so temp control and fire management are not an issue. I may wrap one and leave one nude!

 

[WilliamKY]

I don't wrap butts or ribs but I do put brisket in a covered foil pan around 160.

 

[Garyclaw]

Like what was said before, if time was a factor, I'll wrap. I usually don't.

 

[NCGrimbo]

I always wrap ribs and brisket and never wrap butts. I'm going to do a ham tomorrow and it will get wrapped.

 

[Nuco59]

Wrap Briskets. Pan and foil Butts. Wrap baby backs if they are on the thicker sides. May or may not wrap Spares- depends on the mood.

 

[fwdiii]

I used to wrap but no longer....much better bark!!!

 

[halfcocked]

I used to wrap but no longer....much better bark!!!

I prefer the bite to the bark. :biggrin1:

 

[Shadowdog500]

I never wrap or inject. I still do low and slow because it’s what I know, and I’m not usually in a hurry.

 

[Shadowdog500]

I prefer the bite to the bark. :biggrin1:

You can have both if you go low and slow.

 

[70monte]

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.

 

[blackdogbbq21]

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

 

[Whodat985]

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

 

[jermoQ]

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.