Let's Talk BBQ
General => General Discussion & Topics => Polls => Topic started by: irishboy209 on December 19, 2016, 02:55:12 PM
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The famous questions? To wrap or not to wrap? I am curious to get a poll going and see which method is more preferred over the community? We are only talking about being during cooking AKA Texas crutch not wrapping during resting.9
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I don't wrap shoulders or butts till they are ready for the food holder. I love a good bark and SRG butts have great bark if cooked without wrapping
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It depends on how much time I have and what type of product I'm trying to produce.
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This is another of those things where there is no right or wrong.
I have done both shoulders and brisket both ways, and I prefer wrapping to catch all the juices, which I then mix back into the pulled pork. And wrapping lets it cruise right through the stall.
But... I wait to wrap until after the bark has had a good chance to develop, and since I use a brown sugar based rub and kick the heat up to about 300° when I foil, the bark continues to darken even while wrapped.
As far as the bark softening during the foil, the bark is going to soften a little bit anyway once you pull the pork and mix it in, so it's not a big deal to me. Maybe the brown sugar rub makes a difference, all I know is I always seem to end up with plenty of bark and have never had a complaint.
Anyway, that's my story and I'm sticking to it! ;)
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Sometimes...
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Since there wasn't a sometimes i voted no wrap.
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I wrap after the meat is finished and is placed in a cooler to hold till serving time. So I voted no on wrapping during the cook. No crutch.
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No wrapping here and no rapping here, either! :D
I like crispy bark on my butts and ribs.
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This is another of those things where there is no right or wrong.
I have done both shoulders and brisket both ways, and I prefer wrapping to catch all the juices, which I then mix back into the pulled pork. And wrapping lets it cruise right through the stall.
But... I wait to wrap until after the bark has had a good chance to develop, and since I use a brown sugar based rub and kick the heat up to about 300° when I foil, the bark continues to darken even while wrapped.
As far as the bark softening during the foil, the bark is going to soften a little bit anyway once you pull the pork and mix it in, so it's not a big deal to me. Maybe the brown sugar rub makes a difference, all I know is I always seem to end up with plenty of bark and have never had a complaint.
Anyway, that's my story and I'm sticking to it! ;)
Great post and point. Have you noticed a dryer product when not wrapping compared to wrapping? Less tender especially briskets
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Since there wasn't a sometimes i voted no wrap.
me too!
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With me this is very situational. In competition, many recipes and approaches involve a wrapped phase as well as several other relatively tedious steps necessary to pursue perfection. So, in competition I wrap. When doing "friends and family" barbecue, however, I usually have to split my time among lots of stuff and diversions so I limit the complications. I have simpler recipes and approaches that lower the maintenance factor -- not too likely to wrap then. The groceries still come out just fine ;D
Hub
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This is another of those things where there is no right or wrong...
Great post and point. Have you noticed a dryer product when not wrapping compared to wrapping? Less tender especially briskets
Yes, I think brisket, particularly the flat, tends to be a bit drier when not wrapping. But again, I think the key is waiting to wrap until the bark has sufficiently developed.
I love wrapping briskets with some onion slices and just a little beer. I do the same with chuck roasts too.
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This is another of those things where there is no right or wrong...
Great post and point. Have you noticed a dryer product when not wrapping compared to wrapping? Less tender especially briskets
Yes, I think brisket, particularly the flat, tends to be a bit drier when not wrapping. But again, I think the key is waiting to wrap until the bark has sufficiently developed.
I love wrapping briskets with some onion slices and just a little beer. I do the same with chuck roasts too.
Sounds Delicious!
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Trisket... yes
Butts and shoulders... no