Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ


Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.

Thread Tools
Unread 04-29-2011, 08:34 PM   #1
Bbqin fool
is one Smokin' Farker
Join Date: 04-25-11
Location: Ruther Glen, VA
Downloads: 0
Uploads: 0
Default Wrapping and keeping butts and brisket

Ok so I don't want to sound naive but is wrapping considered crucial for butts and brisket? And if so when should I wrap? Also when they are done at the competition what's the best way to keep them so they stay moist and warm?
Bbqin fool is offline   Reply With Quote

Unread 04-29-2011, 09:10 PM   #2
Lake Dogs
Quintessential Chatty Farker

Lake Dogs's Avatar
Join Date: 07-14-09
Location: Lake Sinclair, GA
Downloads: 0
Uploads: 0

Some teams foil; some dont. Those that do foil at different times. As far as staying hot and moist, wrap them and place them in a cambro (coolers work fine). They'll keep for hours like this, especially if you pack towels around them for warmth.

We foil when the exterior of the meats meets our color preference and leave them foiled for the remainder of the cook.
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from everywhere)
Lake Dogs is offline   Reply With Quote

Unread 04-29-2011, 09:41 PM   #3
is Blowin Smoke!
Ford's Avatar
Join Date: 04-14-07
Location: Lakeland Florida
Downloads: 0
Uploads: 0

I once took foiled butts that were at about 200F and put them in a sealed carlisle. I'll never do that again. I doubt my dogs would have eaten it and the judges sure let me know that.

Brisket - well that's another story. I'd suggest you try a class or else just find a quality team that would let you hang out for a weekend and take some notes.

Bottom line is wander around and see where people put their meat. I've seen them sitting on top of FE's wrapped and in a pan for a period of time, in a cooler, on a counter, in a cambro, there's really no one answer. First question would be how long do you hold and that would determine how you hold it and if it goes back in the smoker again.

Best advice for competition is take a quality class. Rod told me what I already knew about a sealed cambro with foiled butts.
Retired competition cook. BBQ mentor.

Last edited by Ford; 04-29-2011 at 10:07 PM.. Reason: added content
Ford is offline   Reply With Quote

Unread 04-29-2011, 10:06 PM   #4
Babbling Farker

Join Date: 04-22-10
Downloads: 0
Uploads: 0

for keeping moist and warm. let the meat vent off for a bit to arrest carryover. wrap in your choice of the following: foil, butcher paper, high temp safe plastic wrap. place in cambro or good quality cooler with some towels. it'll still be too hot to touch 6 hours later.

wrapping during the cook is purely subjective.

use the search feature...there are decades of knowledge at your fingertips.
[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR]

avatar by grillman. patent pending. :mad2::becky:
boogiesnap is offline   Reply With Quote


Similar Threads
Thread Thread Starter Forum Replies Last Post
Injecting and wrapping brisket? JS-TX Q-talk 3 10-15-2011 12:47 AM
Wrapping Brisket in Butcher Paper? RedRyderBBQ Q-talk 16 06-27-2011 10:00 PM
Brisket point wrapping? misterrachel Q-talk 7 12-22-2010 09:58 PM
keeping bark on brisket rookiedad Q-talk 2 02-04-2009 09:08 AM
wrapping up a brisket? Vic C Q-talk 22 10-21-2007 03:07 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -5. The time now is 11:57 PM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts