Quote:
Originally Posted by Rib Rub
I have noticed that when I do a pulled pork and I wrap, it does indeed render it down, but it also makes it wet on top. The only reason I ever wrapped was because most of the videos I have seen the gents doing the cooking wrap. They say to much smoke makes it nasty? However I am getting different opinions here. Wrapping really does seem to defeat the purpose of a nice long smoke.
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When someone says that too much smoke makes their barbecue nasty...it's because they are cooking with nasty smoke. That particular person needs to learn how to cook with good smoke.