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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.


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Unread 10-01-2012, 08:26 PM   #1
Butt Rubb'n BBQ
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Default Does anyone not wrap?

Does anyone not wrap their butts, briskets, etc... When I cook at home or work I never wrap anything and always have good success. My butts are very tender and have a nice crusty but not rock hard bark on my meat. Since I have entered the world of competition cooking I wrap everything at a comp. The only reason for that is that before I started comp cooking I spent endless hours researching how it was done and kind of felt like I should be wrapping like everyone else. Now my bark is always soft and not crispy. I leave them fat side up so they aren't swimming in fat. I pull them off around 195 and then try to glaze them and harden the bark back up but it never works for me. So I was just wondering if there was anyone out there who does not wrap. Maybe I should just stop trying to cook like everyone else and go with what I know.
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Unread 10-01-2012, 08:42 PM   #2
mwert
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I didn't wrap brisket last year. Got a second place beating a couple teams that went the The Jack. Not saying its gonna do great consistently, but it can get please the right table.
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Unread 10-01-2012, 09:43 PM   #3
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I guess with no other replies that means everyone wraps.
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Unread 10-02-2012, 12:25 AM   #4
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I don't wrap ribs anymore. Thats not to say that I never will again, just that I am happy with the way they are coming out unwrapped right now. Only done it in two contests, but so far so good. Took eighth with it one of those times.
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Unread 10-02-2012, 06:22 AM   #5
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If you are wrapping fat side up as you say, then your bark is sitting in liquid for a long time thus causing it to soften up. If you put fat side down during wrapping, your bark will be fine. At least mine is that way.
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Unread 10-02-2012, 07:14 AM   #6
Lake Dogs
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The problem is in the definition of tenderness; there's no allowance for "crunchy", bark or otherwise. At least not in the sanctioning bodies that I'm aware of....
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Unread 10-02-2012, 11:53 AM   #7
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i said a hip hop the hippie the hippie
to the hip hip hop, a you dont stop
the rock it to the bang bang boogie say up jumped the boogie
to the rhythm of the boogie, the beat
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Unread 10-02-2012, 11:57 AM   #8
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I don't use foil or a bed of parsley for garnish. We've won 3 of our last 4 contests so it can be done.

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Unread 10-02-2012, 12:05 PM   #9
caseydog
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I don't wrap my BBQ.

CD
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Unread 10-02-2012, 12:13 PM   #10
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I don't compete so...

No wrapping for butts/shoulders or ribs. I don't do "Comp style" brisket but I do pan and foil it at 160. Always moist and tender with a great flavor but I've no clue how it would score.
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Unread 10-02-2012, 03:59 PM   #11
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I wrap Pig butts and I cannot lie.
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Unread 10-02-2012, 05:52 PM   #12
Pitmaster T
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Quote:
Originally Posted by Butt Rubb'n BBQ View Post
I guess with no other replies that means everyone wraps.

Yeah its THUNDER
when I am on the site
Popdaddy in the house
Sho do like
My Glitter
Best in the world
its like a dream
for every boy and girl
and I'm pumpin' it
I be pumpin' it
I pump, pump, pump, pump, pumpin' it
Pakistan to Poland
straight into yo' town
Q be snatchin up girlies like a circus clown....

That better. Thats the only wrappin i do til its done..sorta.
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Unread 10-02-2012, 07:35 PM   #13
4uweque
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I wrap ribs, but I don't wrap shoulder nor brisket. I don't know why I still do ribs, the others do fine.
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Unread 10-02-2012, 09:49 PM   #14
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I do not wrap ribs. I wrap pork shoulders when I need to push them but our highest pork score, 1st place in Wilson NY, was an unwrapped shoulder and our highest finish in pork last year was also unwrapped. I have done brisket both ways but always wrap them for comps.
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