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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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09-02-2013, 09:52 AM
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#1 |
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Got Wood.
Join Date: 08-06-13
Location: Northport, NY
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To wrap or not to wap
To wrap or not to wrap. This is my question. I'm using a BWS that is putting plenty of steam into my 4 big butts. It's my first time smoking butts on the backwoods so I figured I get your ideas. Thanks.
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Lg BGE, BWS Fatboy, wood burning brick oven |
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09-02-2013, 09:58 AM
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#2 |
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Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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Everyone has their preference. I personally never wrap anything. I have used a drip pan under meat to keep it from snuffing out the fire in my UDS. Cooking a couple butts hot n fast generates a virtual rain storm of drippings during the shortened stall period.
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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| Thanks from:---> |
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09-02-2013, 10:11 AM
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#3 |
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is One Chatty Farker
  Join Date: 11-23-10
Location: Hillsborough, NC (UNC "TarHeel" country!)
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I've tried smoking both with and without wrapping.
I'll never smoke again without wrapping.
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[COLOR=black][B]TOM[/B][/COLOR] [SIZE=1][COLOR=sienna]Emergency REP - KCBS[/COLOR][/SIZE] [SIZE=1][COLOR=sienna]CMJ - KCBS (100+ club) & Carolina BBQ League (NCBBQA)[/COLOR][/SIZE] [SIZE=1][COLOR=#a0522d]CBJ - MBN, NCBS, NCPC, SBN[/COLOR][/SIZE] [SIZE=1][COLOR=#a0522d]CTC - KCBS[/COLOR][/SIZE] [SIZE=1][COLOR=#a0522d]4 Lil' Pigs Competition BBQ Team[/COLOR][/SIZE] [SIZE=1][COLOR=#a0522d]270-Sumo, LANG, BDS, & Holland Epic[/COLOR][/SIZE] |
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09-02-2013, 10:13 AM
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#4 |
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Found some matches.
Join Date: 07-22-13
Location: Portland, OR
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I've never wrapped a butt and they've always been fall apart tender and very moist.
Today i'm smoking a brisket and i'll wrap that for my first time. |
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09-02-2013, 10:27 AM
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#5 |
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is one Smokin' Farker
 Join Date: 07-29-13
Location: Fort Worth, Tx
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I guess it's your preference. I too use a BWS and I don't wrap. Still tender and juicy!! Try for your self. Wrap 2 of them and see...
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09-02-2013, 10:36 AM
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#6 |
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On the road to being a farker
Join Date: 08-28-13
Location: Springfield, IL
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No need to wrap em. Just let em roll.
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09-02-2013, 10:40 AM
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#7 |
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Full Fledged Farker
Join Date: 06-03-13
Location: Waverly, NY
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I wrapped my brisket in parchment for the first time today. Won't go back to foil.
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09-02-2013, 10:41 AM
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#8 |
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somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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Wrap 2 in Bacon............
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09-02-2013, 11:03 AM
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#9 |
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Got Wood.
Join Date: 08-06-13
Location: Northport, NY
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Bacon sounds good actually:). Seems like there's some differences in opinion. I'll make it an experiment. Wrap 2 and let 2 ride. Thanks for the input.
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Lg BGE, BWS Fatboy, wood burning brick oven |
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09-02-2013, 11:06 AM
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#10 |
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somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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Wrap one in foil, one in butcher paper, one in palm leaves and let 1 ride.......then report back with pics.
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09-02-2013, 11:40 AM
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#11 |
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Full Fledged Farker
Join Date: 07-09-13
Location: Dog Patch, Ca
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Wrapping Ribs and Butts can give you more control on the final product as you get closer to the end of your cook...
When my cook gets close to "done" I check the texture of the meat and determine what it needs...1 hour, 1/2 hour or let it ride...It goes along with idea of adjusting your cook time, temp and plan based on the many changing variables during the cook... So to ask: Foil or Not? It depends on how the meat is cooking and the texture of it as it gets close to "done"...this needs to be assessed as you near the finish line... ...I think foil widens the "window of done-ness" with little downside... Long story short...Foil.. |
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09-02-2013, 11:53 AM
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#12 |
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somebody shut me the fark up.
  
Join Date: 07-01-07
Location: Southeastern Pa
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Foil 2, leave to naked... you decide which you like better
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L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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09-02-2013, 12:22 PM
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#13 | |
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On the road to being a farker
Join Date: 08-28-13
Location: Springfield, IL
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Quote:
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09-02-2013, 12:32 PM
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#14 |
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Got Wood.
Join Date: 08-06-13
Location: Northport, NY
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I got a couple of little experiments going. Wrapped 2 and the others are soaking up the backwoods steam. I'm amazed at just how juicy the bark looks on the BWS. I love my BGE BUT........I think she"s getting jealous. I got 2 pork butts with yardboys rub, 1 with spicewine dust and 1 with mine. Not sure if it will make that much difference but we will see.
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Lg BGE, BWS Fatboy, wood burning brick oven |
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09-02-2013, 02:58 PM
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#15 |
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is One Chatty Farker
Join Date: 12-05-09
Location: Sandia Park,N.M. (land of entrapment)
Name/Nickname : el jefe
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I've never wrapped butts, but my last brisket I wrapped in paper and I liked it very much and will do again.
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"It's all done with smoke and mirrors..............I think I like smoke the best" UDS with 007 mods and pizza top Highly modified Bandera w/ griddle on firebox Mini SJ/UDS micro mini UDS Smokey Joe's 1983 22.5" Weber kettle |
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