The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   Saran Wrap... (http://www.bbq-brethren.com/forum/showthread.php?t=31891)

keale 09-21-2007 02:00 PM

Saran Wrap...
 
I always see wrap w/ "Saran Wrap", is there a difference if you just cover with wrap in a pan, just currious...

Chris Nickelson 09-21-2007 02:10 PM

with alum. you never can get a tight seal.

water can't penetrate plastic.

Plastic creates a much tighter seal to help hold in moisture.

jtfisher63 09-21-2007 03:54 PM

Good question, I've been meaning to ask if there is any difference in plastic wraps. I thought I read once that if you were to wrap a butt or brisket with it, it needs to be something different than regular saran wrap. Any idea what I'm talking about?

Jeremiah 09-21-2007 04:17 PM

I get the large restaurant style roll from Costco and plop it down on my kitchen counter, works really well and love the plastic slider for easy cutting. I use this stuff on almost everything. I reach for the HD Foil when it comes time to keep something hot/warm, otherwise it's clear plastic wrap.

I think what you're referring to might just be one of those successful branding campaigns, ie xerox instead of copy, kleenex instead of tissue, both of course regardless of the actual brand of the product.

jtfisher63 09-21-2007 04:43 PM

Keale, I just reread your post. I think what you are asking if there is a difference with wrapping solely in plactic opposed to putting the meat in say a foil pan and covered with wrap. I have wondered the same thing myself. I usually put my briskets in a foil pan at 160 or so and cover the whole pan with foil. Last weekend I wrapping the brisket in foil instead of putting it in a pan. It seemed to be a little more tender and juicy to me. Could be the meat or the difference in method, but I think I'm gonna start wrapping in foil and losing the pan. I have heard of people wrapping in plastic wrap then foil at 160, but I haven't tried it yet myself. I am worried that the plastic wrap will melt. Anyone else wrap their butts or brisket in plastic wrap then in foil while still cooking?

FatDad 09-21-2007 05:01 PM

Dickey's BBQ here in Texas (Large Family owned business)
Wrap their meats in Saran wrap only.
They always have moist meat.

Rick's Tropical Delight 09-21-2007 05:10 PM

i've seen some pron sites where a pan just wouldn't look right!
sorry :icon_blush:

pqbbq 09-21-2007 06:15 PM

Quote:

Originally Posted by FatDad (Post 466830)
Dickey's BBQ here in Texas (Large Family owned business)
Wrap their meats in Saran wrap only.
They always have moist meat.

SO that's how you do it! You go to Dickey's and buy some BBQ and then tell all of us you smoked it yourself!

BUSTED!

Dakaty 09-21-2007 07:04 PM

When I wrap my briskets in foil, then finish cooking for 6 -8 hours, I get lots of juice in the foil which I save for making sauce.

I wonder, if you wrapped them tightly in several layers of plastic wrap, if it would hold the juices inside the brisket.

Hey, maybe I'm doing something wrong for the briskets to give up that much juice. Does everyone/anyone have the same results when wrapping in foil?

Jeremiah 09-21-2007 07:08 PM

I could be wrong here, but I don't think you should be putting plastic wrap in the cooker, wouldn't it melt?

Rookie'48 09-21-2007 09:47 PM

From what I've heard, the wrap won't melt until above 400*. From personal experience, I've wrapped ribs in plastic wrap, then foil and put back on the smoker @ 225* to 250* with no probs.
Dave

keale 09-21-2007 10:18 PM

Thanks guys for the feedback, but when I asked the question, I was thinking about after you rub, everyone says wrap in plastic, normally I just put it in a pan and cover with plastic wrap.:-P
Don't get me wrong its still a very good discussion!

Grumpy's Q 09-22-2007 06:57 AM

Quote:

Originally Posted by pqbbq (Post 466863)
SO that's how you do it! You go to Dickey's and buy some BBQ and then tell all of us you smoked it yourself!

BUSTED!

Ouch!:shock:

River City Smokehouse 09-22-2007 07:00 AM

Quote:

Originally Posted by Dakaty (Post 466884)
When I wrap my briskets in foil, then finish cooking for 6 -8 hours, I get lots of juice in the foil which I save for making sauce.

I wonder, if you wrapped them tightly in several layers of plastic wrap, if it would hold the juices inside the brisket.

Hey, maybe I'm doing something wrong for the briskets to give up that much juice. Does everyone/anyone have the same results when wrapping in foil?

I started using these a couple of years ago. The plastic can stand the heat a lot better than the regular Saran wrap. Oops! now my secret is out.


MilitantSquatter 09-22-2007 01:07 PM

Quote:

Originally Posted by keale (Post 466973)
Thanks guys for the feedback, but when I asked the question, I was thinking about after you rub, everyone says wrap in plastic, normally I just put it in a pan and cover with plastic wrap.:-P
Don't get me wrong its still a very good discussion!

I think the difference is negligible and really immeasurable. If you're satisfied, keep doing what your doing.. If your curious, they the other way once to compare.

Only advantage I see to all plastic, is that it's one less item that will need to be washed.


All times are GMT -5. The time now is 01:47 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.