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?
The Smokepranos Competition BBQ Team
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