View Single Post
Old 03-09-2018, 04:02 PM   #22
Cook
Babbling Farker
 
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
Default

Quote:
Originally Posted by Rib Rub View Post
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.
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.
__________________
"Barbecue...it's just heat & meat" - Circa 5/10/11 - Quote by Cook
Cook is offline   Reply With Quote


1 members found this post helpful.
Thanks from:--->