Plastice Wrap on Pork and Brisket

Just Pulin' Pork · 03-31-2008, 12:11 AM

I have question on using plastic wrap on meat. What brand do you use when using plastic wrap as the initial wrap, followed by aluminum foil. Will any brand work or is there a particular kind I should buy. My biggest fear is having the plastic melt to the meat! Advise on this topic is much appreciated!

Midnight Smoke · 03-31-2008, 12:15 AM

I just wrap in foil. Seems to work fine.

QansasjayhawQ · 03-31-2008, 12:16 AM

Quote:

Originally Posted by jonmadichris

I have question on using plastic wrap on meat. What brand do you use when using plastic wrap as the initial wrap, followed by aluminum foil. Will any brand work or is there a particular kind I should buy. My biggest fear is having the plastic melt to the meat! Advise on this topic is much appreciated!

I do not use plastic wrap. Once proper internal temp is reached, I wrap in foil, cooler and proceed from there.

Just Pulin' Pork · 03-31-2008, 12:27 AM

I currently use foil only. I want to start using plastic wrap and see what it does. Seems lots of competitors use it.

BBQ Grail · 03-31-2008, 12:32 AM

You might want to read this thread!

fnnm358 · 03-31-2008, 05:46 AM

the only time I use cling wrap is when I first do the rub and refrigerate, remove put on cooker and only foil when done.

Grumpy's Q · 03-31-2008, 08:53 AM

I think what you are looking for is food service wrap rather than " saran wrap". I've seen it at Sam's, thought about trying it myself. I believe it has different temp ranges than saran. I've been to several BBQ places that use it to wrap meat kept in a warmer.

gordo · 03-31-2008, 09:02 AM

Have seen some teams use it....
Looked like more of a hassle than it was worth..

rookiedad · 03-31-2008, 09:11 AM

i was suprised to find that regular old saran did not melt at some pretty high temps (under foil). try it on something small to test it out.

phil

Just Pulin' Pork · 03-31-2008, 04:10 PM

Quote:

Originally Posted by Mark

Quite possibly, smoking with plastic wrap is the dummest idea since using kitty litter in the water pan.

The idea is not to smoke with plastic. The idea is when you wrap your meat, as alot of people do, and you use plastic, will it melt. I see teams do it all the time and all I am asking is what type of wrap do they use. I do not want to know if it is stupid, dumd, idiotic. What I want to know is what kind of wrap peoiple are using. If you can not answer that question please stay out! Thank You!

RichardF · 03-31-2008, 04:17 PM

Quote:

Originally Posted by jonmadichris

The idea is not to smoke with plastic. The idea is when you wrap your meat, as alot of people do, and you use plastic, will it melt. I see teams do it all the time and all I am asking is what type of wrap do they use. I do not want to know if it is stupid, dumd, idiotic. What I want to know is what kind of wrap peoiple are using. If you can not answer that question please stay out! Thank You!

Good question - I typically use the the Kirkland brand from COSTCO.

BBQchef33 · 03-31-2008, 05:54 PM

I have seen many pros double/triple wrap a brisket in food service wrap and then wrap it in foil also. In fact, i was taught this technique in several cooking classes. I personally only tried it once, and after wrestling with the wrap and having it stick to itself i gave up and will use only foil when needed.

There are wraps out there designed for oven use. Similar to the roasting bags for tukeys and the like. I cannot remember the brand I had(Yellow and blue box), but the label clearly said its good to 300 degrees in the oven. I think if you just check the labels, you'll find one you can experiment with.

Also, the plastic wraps you have seen used are likely much thicker than the regular saran wrap u get in the supermarket for covering your leftovers.

Re: The leaching issue.. who knows.. if its graded as food safe up to 300+ degrees, I would use it. I also marinade stuff in plastic bags that have no rating as food safe and Im not dead yet. In either case, thats a topic for a different thread.

River City Smokehouse · 04-01-2008, 12:48 PM

If you need to wrap in plastic, use the Reynolds brand oven bags. They will not melt under high heat. I used to use them all the time.

Wizards of 'Que · 04-02-2008, 08:20 AM

I know several teams which cook in film rather than foil. It will not melt at bbq temps. It seems to work well.

parrothead · 04-02-2008, 10:00 AM

While there is some good discussion on the safety of plastic wrap, the OP is wanting to know what brands to try. Let's just get thaty out of the way and then the debate can go on, or I can split into the food safety section. Think I will do that in a few minutes.

03-31-2008, 12:11 AM	#1
Just Pulin' Pork is one Smokin' Farker Join Date: 03-08-08 Location: Overland Park Kansas	Plastice Wrap on Pork and Brisket I have question on using plastic wrap on meat. What brand do you use when using plastic wrap as the initial wrap, followed by aluminum foil. Will any brand work or is there a particular kind I should buy. My biggest fear is having the plastic melt to the meat! Advise on this topic is much appreciated!

03-31-2008, 12:15 AM	#2
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert	I just wrap in foil. Seems to work fine. __________________ ************************ * Terry ~ aka Pork Smoker * XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration

03-31-2008, 12:32 AM	#5
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA	You might want to read this thread! __________________ Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details.

03-31-2008, 05:46 AM	#6
fnnm358 is One Chatty Farker Join Date: 04-18-06 Location: Macomb, Michigan	the only time I use cling wrap is when I first do the rub and refrigerate, remove put on cooker and only foil when done. __________________ BRINKMANN GRILL KING, 22.5 SILVER, 18.5 SILVER, ECB & UDS

03-31-2008, 08:53 AM	#7
Grumpy's Q is One Chatty Farker Join Date: 02-23-06 Location: Ft. Worth, TX	I think what you are looking for is food service wrap rather than " saran wrap". I've seen it at Sam's, thought about trying it myself. I believe it has different temp ranges than saran. I've been to several BBQ places that use it to wrap meat kept in a warmer. __________________ Mike "A woman drove me to drink and I didn't even have the decency to thank her."-W.C. Fields WSM, Brinkman gasser, Bandera with mods (Retired 3-28-09) Fish fryer/ turkey fryer 22 1/2 inch Weber gold kettle..blue 1 small tailgate gasser 3 Big Green eggs, 1 medium and 2 larges

03-31-2008, 12:27 AM	#4
Just Pulin' Pork is one Smokin' Farker Join Date: 03-08-08 Location: Overland Park Kansas	I currently use foil only. I want to start using plastic wrap and see what it does. Seems lots of competitors use it.

03-31-2008, 09:02 AM	#8
gordo Knows what a fatty is. Join Date: 05-11-06 Location: Houston, Texas	Have seen some teams use it.... Looked like more of a hassle than it was worth.. __________________ Smokers Inc. Bates Custom Pit

03-31-2008, 09:11 AM	#9
rookiedad is One Chatty Farker Join Date: 07-21-05 Location: patchogue, n.y.	i was suprised to find that regular old saran did not melt at some pretty high temps (under foil). try it on something small to test it out. phil

03-31-2008, 05:54 PM	#12
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Name/Nickname : Phil	I have seen many pros double/triple wrap a brisket in food service wrap and then wrap it in foil also. In fact, i was taught this technique in several cooking classes. I personally only tried it once, and after wrestling with the wrap and having it stick to itself i gave up and will use only foil when needed. There are wraps out there designed for oven use. Similar to the roasting bags for tukeys and the like. I cannot remember the brand I had(Yellow and blue box), but the label clearly said its good to 300 degrees in the oven. I think if you just check the labels, you'll find one you can experiment with. Also, the plastic wraps you have seen used are likely much thicker than the regular saran wrap u get in the supermarket for covering your leftovers. Re: The leaching issue.. who knows.. if its graded as food safe up to 300+ degrees, I would use it. I also marinade stuff in plastic bags that have no rating as food safe and Im not dead yet. In either case, thats a topic for a different thread. __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

04-01-2008, 12:48 PM	#13
River City Smokehouse is One Chatty Farker Join Date: 09-25-05 Location: Jefferson City, Missouri	If you need to wrap in plastic, use the Reynolds brand oven bags. They will not melt under high heat. I used to use them all the time. __________________ "Please let me be the person my dog thinks I am." ~Author Unknown 8 x 18 Haulmark Trailer Fast Eddy FEC 100 Traeger Texas BBQ 075 UDS "Cool Hand Luke" 3 Weber Kettles and a Yellow Thermapen KCBS Certified BBQ Judge #8425

04-02-2008, 08:20 AM	#14
Wizards of 'Que On the road to being a farker Join Date: 01-06-08 Location: Hot Springs, AR	I know several teams which cook in film rather than foil. It will not melt at bbq temps. It seems to work well. __________________ Fred [URL="http://www.wizardsofque.com"]www.wizardsofque.com[/URL] Home of Big Red, "the Manly Man" cooker and Ole Hickory SDL-x, FE 100, Backwoods Fatboy

04-02-2008, 10:00 AM	#15
parrothead somebody shut me the fark up. Join Date: 08-13-03 Location: Port Saint Lucie, FL	While there is some good discussion on the safety of plastic wrap, the OP is wanting to know what brands to try. Let's just get thaty out of the way and then the debate can go on, or I can split into the food safety section. Think I will do that in a few minutes. __________________ Greg American Picker Blog

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