Originally Posted by angryfish01
What would be the difference in a foil wrap (Texas Crutch) or wraping with butcher paper. Do both methods reduce cook time?
I don't want to spend 15-18 hour cook on this one, but don't want bad results ether.
Any advice or insights on this would be helpful.
Originally Posted by CarolinaQue
Foil traps moisture in and creates a braising affect on the meat. Butcher paper acts as an insulator, traps heat and reduces cook time with out the braising affect. I much prefer butcher paper over foil!!!
Two thing that are overlooked in most of the foil/paper wrap discussions is:
Option #3....... you don't have to seal the foil. A small opening on the top seam will prevent braising, still allow smoke flavor to get in, and won't soften the bark on top. This works on ribs, brisket, chuck roll and butts.
Option #4 ....... making a shallow foil boat to hold juices, and using a paper over-wrap. Paper can get soggy. I've never had a pouch tear and once the paper gets saturated with some grease it will hold liquid for the most part.... but one of these days I can see one failing.
Option 4A ...... placing your paper wrapped meats on a shallow foiled pan makes clean-up easier.
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