General > Polls

To wrap or not wrap your meat during cooking

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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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