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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-08-2019, 09:06 AM
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#1 |
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Is lookin for wood to cook with.
Join Date: 12-13-16
Location: Minneapolis, MN
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Soggy meats!
Hey y'all. I am looking on pointers on how to keep meat warm post cook. We all work so hard to get that nice bark but then when I wrap and foil, the bark comes out a bit soggy.
Am I not letting them cool down enough before I wrap? Should I tent loosely versus wrap tightly?
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Recent college grad trying to find a place in the world. Think I found it in a BBQ forum. Tool: USD |
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02-08-2019, 01:30 PM
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#2 |
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somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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Are you talking during the rest or trying to hold it for serving .? When it comes out of the smoker you need to let it steam off for 5 minutes before you wrap it. I like to put it a disposable pan and after the 5 minutes loosely cover in foil for the Rest. We are usually ready to eat pretty soon after it comes out of the smoker so I rest it on the countertop loosely foiled for an hour to an hour and 15 minutes for brisket - 45 minutes or so for pork butt. If it’s done and we’re not going to eat for a couple hours I will still loosely foil the top and put it in the oven on the lowest setting or in a cooler after the venting /steam off.
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NO Such Thing as Over Smoked - just Over Dirty Smoked............. Last edited by SmittyJonz; 02-08-2019 at 01:38 PM.. |
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