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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 09-22-2007, 01:15 PM   #16
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I think it would work either way unless you are injecting the meat and then a couple of tight wraps of plastic wrap help keep the marinade from squirting back out of the meat.
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Unread 09-23-2007, 11:53 AM   #17
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Quote:
Originally Posted by CajunSmoker View Post
I think it would work either way unless you are injecting the meat and then a couple of tight wraps of plastic wrap help keep the marinade from squirting back out of the meat.
I've done that and it works really well. The guy my wife was running for this weekend cooks his ribs wrapped in plastic then foil and when it was time to slice them for turn in they were all too overdone to cut cleanly.
Perhaps it works too well.
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Unread 09-23-2007, 01:01 PM   #18
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I put plastic wrap on meat and then foil and cook it up in the 300* with no probblems. The wrap stick togeather but no flavor change or appeaence to the meat. It holds the juice in great.

As for Saran vs plastic wrap. The plastic wrap it thicker and supposedly can handle higher heat. I am talking about the kind you get at wholesale clubs.
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Unread 09-23-2007, 01:17 PM   #19
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Quote:
Originally Posted by keale View Post
Thanks guys for the feedback, but when I asked the question, I was thinking about after you rub, everyone says wrap in plastic, normally I just put it in a pan and cover with plastic wrap.
Don't get me wrong its still a very good discussion!
I can't say that I've done the testing myself to confirm this, but I read once (I think it was in an America's Test Kitchen book) that for the first three hours or so that rub is on meat, the salt in the rub is pulling water out of the meat. It's only after that the salt begins to be carried into the meat (and the flavoring with it.) I figure that if the juice is coming out of the meat and running to the bottom of the pan, the salt and flavorings are not going to be up against the meat when the flow would normally go the other way, so I wrap the meat to keep the rub where it's going to do the most good. But, as I said, I never really tested this.
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Unread 10-03-2007, 04:22 AM   #20
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Quote:
Originally Posted by MAsQue View Post
I can't say that I've done the testing myself to confirm this, but I read once (I think it was in an America's Test Kitchen book) that for the first three hours or so that rub is on meat, the salt in the rub is pulling water out of the meat. It's only after that the salt begins to be carried into the meat (and the flavoring with it.) I figure that if the juice is coming out of the meat and running to the bottom of the pan, the salt and flavorings are not going to be up against the meat when the flow would normally go the other way, so I wrap the meat to keep the rub where it's going to do the most good. But, as I said, I never really tested this.

Revisting an old post I started... I did wrap the butt for about 12 hours, and you know there was no liquid that came out of the butt, I'm assuming it stayed in the butt, which is good. Normally there is liquid at the bottom of the pan...
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Unread 10-03-2007, 06:39 AM   #21
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The secret is out! Nice job Keale!
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Unread 10-03-2007, 06:49 AM   #22
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Quote:
Originally Posted by keale View Post
Revisting an old post I started... I did wrap the butt for about 12 hours, and you know there was no liquid that came out of the butt, I'm assuming it stayed in the butt, which is good. Normally there is liquid at the bottom of the pan...

If the butt was wrapped for 12 hours , how did you get any smoke flavor to the meat? or was the 12 hours after a time in the smoke?
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Unread 10-03-2007, 07:18 AM   #23
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Quote:
Originally Posted by watg? View Post
If the butt was wrapped for 12 hours , how did you get any smoke flavor to the meat? or was the 12 hours after a time in the smoke?
I believe he means after he put the rub & before he put it in the smoker...
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Unread 10-03-2007, 11:48 AM   #24
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OK...that makes sense...thanks
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Unread 10-03-2007, 12:54 PM   #25
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Quote:
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The secret is out! Nice job Keale!
Dam!! I was tricked into revealing the secret! I've broken the sacred "Omerta of 'Que"!! Now I can never become a Luminary of BBQ (as featured in Newsday).
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Unread 03-31-2008, 09:28 AM   #26
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Worth a try
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Unread 03-21-2010, 04:19 PM   #27
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For my ribs and brisket, I season them with my rub then wrap with plastic wrap(brand not important) and foil. I refridgerate them overnight, then unwrap and put them in the smoker. When I pull them out, I again use plastic wrap and foil during the foiling period. I then let them rest and absorb the juices prior to cutting. I have never had any of my plastic wrap melt. The steam keeps it from getting too hot. I do end up with some mighty fine tasting, tender que.
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Unread 03-21-2010, 04:42 PM   #28
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Quote:
Originally Posted by Jeremiah View Post
I could be wrong here, but I don't think you should be putting plastic wrap in the cooker, wouldn't it melt?
I tried an oven cook using the: "wrap the ribs with plastic wrap and around that foil, then cook @225 for 2 hours then 1 hour in foil only" technique, and when I unwrapped em after the first 2 hours, the plastic wrap had melted. I used Sarhan wrap, too. If I'm forced to cook inside again, next time I'll use cooking bags.
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Unread 03-21-2010, 04:48 PM   #29
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Aloha Roy! I see it done all the time. Before going on the smoker and afterwards. I would think the plastic wrap over a pan would not give as good of a seal that holds the rub or juices close to the meat. If we are using a glass container, plastic wrap works better than foil to seal. Just my opinion. Take care brother.
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