Wrapping Process for Comp' Cooking Question

smalls65 · 05-14-2009, 09:57 PM

I understand that wrapping while cookin (briskets, ribs, butts) seems to be the norm during contests for tenderness....Honestly when I'm cooking at home I tend to like unwrapped meat better because of the taste factor. But I'd like to know if there are a number of teams having success without wrapping during the cooking contest....Don't mean to ask for anyones comp' secrets...just was wondering about the wrapping deal...Thanks in advance for your input!!!

Ron

KC_Bobby · 05-14-2009, 10:09 PM

All I can say is remember that you're not cooking for yourself.

JD McGee · 05-14-2009, 10:17 PM

I foil my brisket flats...nothing else. I may try it next comp with ribs...but usually my ribs place well enough without foiling.

Smokin Mike · 05-14-2009, 11:05 PM

that is a interesting question, I was taught to wrap, I know teams that wrap, I wrap everything but chicken

Jacked UP BBQ · 05-15-2009, 08:01 AM

Wrap is the way to go, there are many advantages to wrapping. Many less advantages to not wrapping.

backporchbbq · 05-15-2009, 08:05 AM

We also wrap everything but he chicken as well.

HeSmellsLikeSmoke · 05-15-2009, 08:09 AM

Does anyone wrap with butcher paper instead of foil for comps? Seems like it may have some advantages.

crd26a · 05-15-2009, 08:46 AM

Quote:

Originally Posted by HeSmellsLikeSmoke

Does anyone wrap with butcher paper instead of foil for comps? Seems like it may have some advantages.

We'll wrap with both, especially since RobKC just picked up a 1,000 ft of pink butcher paper.

And I hear his response now "It said it was red, not pink"

scubapudgy · 05-15-2009, 11:45 AM

We wrap everything except chicken.

HeSmellsLikeSmoke · 05-15-2009, 11:55 AM

Quote:

Originally Posted by crd26a

We'll wrap with both, especially since RobKC just picked up a 1,000 ft of pink butcher paper.

And I hear his response now "It said it was red, not pink"

LOL, that is the right stuff if red is pink.

RobKC · 05-15-2009, 11:55 AM

Quote:

Originally Posted by crd26a

We'll wrap with both, especially since RobKC just picked up a 1,000 ft of pink butcher paper.

And I hear his response now "It said it was red, not pink"

It is RED. You saw the label.

crd26a · 05-15-2009, 12:10 PM

Quote:

Originally Posted by RobKC

It is RED. You saw the label.

I saw the label and I've seen the paper. My eyes say PINK

ThomEmery · 05-15-2009, 03:37 PM

we wrap our chicken in pink foil

05-14-2009, 09:57 PM	#1
smalls65 Full Fledged Farker Join Date: 04-27-09 Location: Durham, NC Downloads: 0 Uploads: 0	Wrapping Process for Comp' Cooking Question I understand that wrapping while cookin (briskets, ribs, butts) seems to be the norm during contests for tenderness....Honestly when I'm cooking at home I tend to like unwrapped meat better because of the taste factor. But I'd like to know if there are a number of teams having success without wrapping during the cooking contest....Don't mean to ask for anyones comp' secrets...just was wondering about the wrapping deal...Thanks in advance for your input!!! Ron __________________ Ron (The SmokeHouse Bandits BBQ Cookin Team) BWS Chubby, WSM x 3

05-14-2009, 10:09 PM	#2
KC_Bobby Babbling Farker Join Date: 05-03-07 Location: Gardner KS Downloads: 0 Uploads: 0	All I can say is remember that you're not cooking for yourself. __________________ Boondoggle BBQ Country Smokers 450 Weber Smokey Mountain 18" Proud KCBS Member & Certified Judge

05-14-2009, 10:17 PM	#3
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA Downloads: 0 Uploads: 0	I foil my brisket flats...nothing else. I may try it next comp with ribs...but usually my ribs place well enough without foiling. __________________ Wine Country "Q" Competition BBQ

05-14-2009, 11:05 PM	#4
Smokin Mike is One Chatty Farker Join Date: 09-06-07 Location: Kansas City Downloads: 0 Uploads: 0	that is a interesting question, I was taught to wrap, I know teams that wrap, I wrap everything but chicken __________________ Disco Pigs competition team Sponsored by Oakridge BBQ Yoder 640 Yoder 1320 UDS (Snail barrel) FEC-100 X2 Traeger 124 (older american made model) WSM, one touch kettle gasser from costco, KCBS CBJ

05-15-2009, 08:01 AM	#5
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ Downloads: 0 Uploads: 0	Wrap is the way to go, there are many advantages to wrapping. Many less advantages to not wrapping. __________________ Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine

05-15-2009, 08:05 AM	#6
backporchbbq is one Smokin' Farker Join Date: 02-28-08 Location: Phoenixville, PA Downloads: 0 Uploads: 0	We also wrap everything but he chicken as well. __________________ Josh 1 Meadow Creek TS120 with chicken cooker 1 Weber Kettle backporchbbq.org

05-15-2009, 08:09 AM	#7
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	Does anyone wrap with butcher paper instead of foil for comps? Seems like it may have some advantages. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

05-15-2009, 11:45 AM	#9
scubapudgy Is lookin for wood to cook with. Join Date: 04-25-09 Location: Olathe, Ks Downloads: 0 Uploads: 0	We wrap everything except chicken.

05-15-2009, 03:37 PM	#13
ThomEmery Babbling Farker Join Date: 08-20-05 Location: Indio Ca. Downloads: 0 Uploads: 0	we wrap our chicken in pink foil __________________ Catering, Contests, and Community Service http://bbqthom.ning.com/video/our-wells-cargo-trailer Serving Jesus and great BBQ :) Team What Wood Jesus Q?

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