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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 01-07-2013, 06:11 PM   #1
Hozman
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Question Do you have to wrap to win?

I think it was last's weeks BBQ Pitmasters one of the competitors made the statement if you aren't wrapping your aren't winning in regards to ribs. So how many of you don't wrap and still get your name called? I always wrapped till about 6 months ago. I prefer my ribs now not wrapped but I haven't competed with that philosophy yet.
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Unread 01-07-2013, 07:39 PM   #2
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http://www.bbq-brethren.com/forum/sh...d.php?t=104963
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Unread 01-07-2013, 07:44 PM   #3
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Whatever advice you hear from anyone, you can generally assume this. Someone else is doing the exact opposite and crushing it at comps.
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Unread 01-07-2013, 08:09 PM   #4
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Quote:
Originally Posted by nthole View Post
Whatever advice you hear from anyone, you can generally assume this. Someone else is doing the exact opposite and crushing it at comps.
unless they say they're not using blues hog or SGH.
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Unread 01-07-2013, 08:14 PM   #5
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Quote:
Originally Posted by boogiesnap View Post
unless they say they're not using blues hog or sgh.
sgh?
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Unread 01-07-2013, 08:23 PM   #6
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smoking guns hot, duh.
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Unread 01-08-2013, 09:04 AM   #7
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A good rule of thumb to remember, reality and TV shows are usually polar opposites. But the debate of foiling will go on forever and I know teams that do it both ways and get calls and wins.
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Unread 01-08-2013, 09:28 AM   #8
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Quote:
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A good rule of thumb to remember, reality and TV shows are usually polar opposites. But the debate of foiling will go on forever and I know teams that do it both ways and get calls and wins.

Isnt that the truth. I love all the butcher paper talk now days. Everyone is looking for that EZ fix to making great briskets. It takes practice. Oh and a $ 100 dollar piece of meat doesnt hurt.
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Unread 01-08-2013, 09:55 AM   #9
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Quote:
Originally Posted by WineMaster View Post
Isnt that the truth. I love all the butcher paper talk now days. Everyone is looking for that EZ fix to making great briskets. It takes practice. Oh and a $ 100 dollar piece of meat doesnt hurt.

I don't think that it has as much to do with finding an "EZ fix" as much as it is about trying to duplicate what appears to be a new technique to many that aren't from Texas where wrapping in butcher paper is the norm. It just so happens to also produce excellent results.

Unless you're implying that Texans are doing it and have been doing it the "EZ fix" way for many decades now and it's some how the "wrong" way?
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Unread 01-08-2013, 10:00 AM   #10
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Quote:
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Isnt that the truth. I love all the butcher paper talk now days. Everyone is looking for that EZ fix to making great briskets. It takes practice. Oh and a $ 100 dollar piece of meat doesnt hurt.
In my play book, butcher paper is just a tool. You still have to find a great piece of meat, season it, and cook it just right. Butcher paper doesn't really make a bad brisket good IMO.. but I do get your point.
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Unread 01-08-2013, 10:14 AM   #11
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Quote:
Originally Posted by CarolinaQue View Post
I don't think that it has as much to do with finding an "EZ fix" as much as it is about trying to duplicate what appears to be a new technique to many that aren't from Texas where wrapping in butcher paper is the norm. It just so happens to also produce excellent results.

Unless you're implying that Texans are doing it and have been doing it the "EZ fix" way for many decades now and it's some how the "wrong" way?
My point has nothing to do with a geographical region.
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Unread 01-08-2013, 10:16 AM   #12
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I do not wrap ribs, and did not most of the last year, I still do things to impart additional flavor and texture, but, overall wrapping, nope
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Unread 01-08-2013, 10:54 AM   #13
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Quote:
Originally Posted by CarolinaQue View Post
I don't think that it has as much to do with finding an "EZ fix" as much as it is about trying to duplicate what appears to be a new technique to many that aren't from Texas where wrapping in butcher paper is the norm. It just so happens to also produce excellent results.

Unless you're implying that Texans are doing it and have been doing it the "EZ fix" way for many decades now and it's some how the "wrong" way?
I thought they only ate beef in Texas. We always foil ribs. We have done well in ribs but have only won the catagory once. Maybe time for a change.
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Unread 01-08-2013, 11:17 AM   #14
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I foil my ribs. Tender ribs are a necessity in Tx comps.
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Unread 01-08-2013, 11:24 AM   #15
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Quote:
Originally Posted by WineMaster View Post
My point has nothing to do with a geographical region.

And neither does mine, as much as it does the reason why a proven technique is being picked up on and tried by many. It just seems to have spread out of Texas in the last couple of years on a large scale. Either way, it has nothing to do with an "EZ fix", it's just another tool, just like foil.
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