Plastice Wrap on Pork and Brisket
I have question on using plastic wrap on meat. What brand do you use when using plastic wrap as the initial wrap, followed by aluminum foil. Will any brand work or is there a particular kind I should buy. My biggest fear is having the plastic melt to the meat! Advise on this topic is much appreciated!
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I just wrap in foil. Seems to work fine.
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I currently use foil only. I want to start using plastic wrap and see what it does. Seems lots of competitors use it.
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You might want to read this thread!
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the only time I use cling wrap is when I first do the rub and refrigerate, remove put on cooker and only foil when done.
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I think what you are looking for is food service wrap rather than " saran wrap". I've seen it at Sam's, thought about trying it myself. I believe it has different temp ranges than saran. I've been to several BBQ places that use it to wrap meat kept in a warmer.
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Have seen some teams use it....
Looked like more of a hassle than it was worth..:roll: |
i was suprised to find that regular old saran did not melt at some pretty high temps (under foil). try it on something small to test it out.
phil |
You should consider the health risk from chemical leaching
http://urbanlegends.about.com/librar...ve-dioxin2.htm |
Thanks for the link Mark:mrgreen:
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Unless the mfg approves the use of thier product for applications such as this, I'd recommend against it. But WTF; maybe you know better?
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Quite possibly, smoking with plastic wrap is the dummest idea since using kitty litter in the water pan.
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