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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 09-02-2013, 09:52 AM   #1
SimondsBBQ
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Default 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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Unread 09-02-2013, 09:58 AM   #2
El Ropo
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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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Unread 09-02-2013, 10:11 AM   #3
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I've tried smoking both with and without wrapping.
I'll never smoke again without wrapping.
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Unread 09-02-2013, 10:13 AM   #4
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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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Unread 09-02-2013, 10:27 AM   #5
Smokesignalsfromtx
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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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Unread 09-02-2013, 10:36 AM   #6
Hal4UK
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No need to wrap em. Just let em roll.
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Unread 09-02-2013, 10:40 AM   #7
DeepElemCue
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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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Unread 09-02-2013, 10:41 AM   #8
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Wrap 2 in Bacon............
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Unread 09-02-2013, 11:03 AM   #9
SimondsBBQ
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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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Unread 09-02-2013, 11:06 AM   #10
SmittyJonz
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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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Unread 09-02-2013, 11:40 AM   #11
MeatCandy
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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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Unread 09-02-2013, 11:53 AM   #12
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Foil 2, leave to naked... you decide which you like better
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Unread 09-02-2013, 12:22 PM   #13
Hal4UK
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Quote:
Originally Posted by SmittyJonz View Post
Wrap one in foil, one in butcher paper, one in palm leaves and let 1 ride.......then report back with pics.
Dat's funny
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Unread 09-02-2013, 12:32 PM   #14
SimondsBBQ
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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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Unread 09-02-2013, 02:58 PM   #15
pitbossJB
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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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