General > Polls
To wrap or not wrap your meat during cooking
irishboy209:
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
TMB:
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
sparky:
It depends on how much time I have and what type of product I'm trying to produce.
TentHunteR:
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! ;)
sliding_billy:
Sometimes...
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