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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 09-21-2007, 03:00 PM   #1
keale
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Default Saran Wrap...

I always see wrap w/ "Saran Wrap", is there a difference if you just cover with wrap in a pan, just currious...
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Unread 09-21-2007, 03:10 PM   #2
Chris Nickelson
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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.
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Unread 09-21-2007, 04:54 PM   #3
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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?
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Unread 09-21-2007, 05:17 PM   #4
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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.
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Unread 09-21-2007, 05:43 PM   #5
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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?
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Unread 09-21-2007, 06:01 PM   #6
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Dickey's BBQ here in Texas (Large Family owned business)
Wrap their meats in Saran wrap only.
They always have moist meat.
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Unread 09-21-2007, 06:10 PM   #7
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i've seen some pron sites where a pan just wouldn't look right!
sorry
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Unread 09-21-2007, 07:15 PM   #8
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Quote:
Originally Posted by FatDad View Post
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!
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Unread 09-21-2007, 08:04 PM   #9
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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?
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Unread 09-21-2007, 08:08 PM   #10
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I could be wrong here, but I don't think you should be putting plastic wrap in the cooker, wouldn't it melt?
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Unread 09-21-2007, 10:47 PM   #11
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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.
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Unread 09-21-2007, 11:18 PM   #12
keale
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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.
Don't get me wrong its still a very good discussion!
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Unread 09-22-2007, 07:57 AM   #13
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Quote:
Originally Posted by pqbbq View Post
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!
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Unread 09-22-2007, 08:00 AM   #14
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Quote:
Originally Posted by Dakaty View Post
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.

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Unread 09-22-2007, 02:07 PM   #15
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Quote:
Originally Posted by keale View Post
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.
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.
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