D
Dale P
Guest
:wink:The secret is out! Nice job Keale!
Saran Wrap...
- Thread starter keale
- Start date
watg?
is Blowin Smoke!
If the butt was wrapped for 12 hours , how did you get any smoke flavor to the meat? or was the 12 hours after a time in the smoke?
P
Papa Hogg
Guest
I believe he means after he put the rub & before he put it in the smoker...
watg?
is Blowin Smoke!
OK...that makes sense...thanks
MAsQue
is Blowin Smoke!
Dam!! I was tricked into revealing the secret! I've broken the sacred "Omerta of 'Que"!! Now I can never become a Luminary of BBQ (as featured in Newsday). :frown:
Ye Olde Party Palace
Knows what a fatty is.
For my ribs and brisket, I season them with my rub then wrap with plastic wrap(brand not important) and foil. I refridgerate them overnight, then unwrap and put them in the smoker. When I pull them out, I again use plastic wrap and foil during the foiling period. I then let them rest and absorb the juices prior to cutting. I have never had any of my plastic wrap melt. The steam keeps it from getting too hot. I do end up with some mighty fine tasting, tender que. :-D
btcg
Babbling Farker
I tried an oven cook using the: "wrap the ribs with plastic wrap and around that foil, then cook @225 for 2 hours then 1 hour in foil only" technique, and when I unwrapped em after the first 2 hours, the plastic wrap had melted. I used Sarhan wrap, too. If I'm forced to cook inside again, next time I'll use cooking bags.
Meat Burner
Quintessential Chatty Farker
Aloha Roy! I see it done all the time. Before going on the smoker and afterwards. I would think the plastic wrap over a pan would not give as good of a seal that holds the rub or juices close to the meat. If we are using a glass container, plastic wrap works better than foil to seal. Just my opinion. Take care brother.
