Wrap?

[ringo]

I have noticed in a lot of discussions you have been talking about wrapping the meat. Can you explain what the process to me?

Ringo

[willkat98]

Aluminum foil

lets say ribs. 3-2-1 method. 3 hours in the smoke, wrap in foil and 2 hours back in there - then 1 more hour unwrapped and mopped.

Brisket (one method): bring to 165, wrap in foil, bring to 190, then throw in cooler (still wrapped).

Just using foil as a tool to increase tenderness.

And welcome Ringo

[ringo]

Thanks for the info.

Ringo

[Solidkick]

Aluminum foil

lets say ribs. 3-2-1 method. 3 hours in the smoke, wrap in foil and 2 hours back in there - then 1 more hour unwrapped and mopped.

Brisket (one method): bring to 165, wrap in foil, bring to 190, then throw in cooler (still wrapped).

Just using foil as a tool to increase tenderness.

And welcome Ringo

Yes, Welcome!

What Bill said, but he only used a couple of examples. I wrap my pork butts too, beef roasts, pork loin.........Or maybe I went too far, and a couple of example was enough.

Spraying with apple juice, or choice of liquid concoction helps keep the meat from drying out.

[willkat98]

Good addition Mr. Kick

I wrap just about everything too, I just gave two. Don't wrap my turkeys, chickens, or the boob though.

And spray with your favorite concoction too.

[Heath]

Sorry guys, I'm one of those die hard don't foil guys.

Nothing against it, tried it once, burned my fingers, dropped the meat, said fark it it'll cook just fine as it is. LOL

Figured instead of having my fingers wrapped around a beer to cut down the blistering, I want to have em wrapped around cause I'm drinkin it!

[chad]

Heath,

Never hear of tongs :D

I always foil brisket (Paul Kirk is having a cow about now!) and pork butt. I usually foil the ribs for at least a couple of hours.

Really helps keep things moist and I don't have to baby sit the meat as much once it's in the foil.

[BBQchef33]

I do both, depending on mood. Ribs come out more "competition like" when i dont foil. Also found that foiling at the very end and just letting them sit for half hours wors to tenderize but not overdo. I like the overcooked fall off the bone, so wrapping is fine with me. I foil briksets at 180-185 and bring to 200. Butts at 175-180, bring to 195. When Foiling briskets dont expect crispy bark or burnt ends.. Pork butts seem to just cook a little faster. If you want to crisp up the bark after foiling, remove the foil at 195 or so and go for anothe 30-60 minutes unfoiled. Tried this this past weekend on a flat and it worked well.

[bbqneo]

Sorry to revive an old post, but I have a stupid question. If you foil pork butt at 160 do you continue to cook in the smoker or the oven?? If in the oven- at what temp? If you continue on the smoker what kind of decrease in cooking time are we talking when the foil is applied?

[Bigdog]

Sorry to revive an old post, but I have a stupid question. If you foil pork butt at 160 do you continue to cook in the smoker or the oven?? If in the oven- at what temp? If you continue on the smoker what kind of decrease in cooking time are we talking when the foil is applied?

This, my young padwan, is where the meat thermo. comes in. Most of us have ones with remote probes, so we go by temp. rather than time.

I set my oven at 250, and never have mess with it. Just, "Set it, and forget it." :wink:

[Bigdog]

I have a stupid question

No stupid questions here, only stupid answers. :twisted:

[willkat98]

A polder style thermometer is key, remote or not

wrap, throw back in cooker (if nothing else in there, stop adding flavoring wood, you'll only waste it) then keep the smoke chamber (thermometer #2) around 220-235 at the level your meat is at.

When it reads 190, throw in cooler (I leave the polder in there so I know when it comes back to 165)

Then gorge yourself.

Never be afraid to revive an old thread.

I revived the Spiedes today which was a 2/3/04 post.

[brdbbq]

Cooler trick is a kicker. Kicks it from good to damn good

[willkat98]

Cooler trick is a kicker. Kicks it from good to damn good

Yep.

Cooler them ribs too (if you leave wrapped and not mop like I do) I know its tough to wait that hour but them damn good eating that way.

[hornbri]

Man that sandwich looks so good.