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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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06-21-2022, 10:20 PM | #1 |
Found some matches.
Join Date: 11-29-16
Location: Abilene Texas
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Plastic Wrap Rest
I had a guy tell me that he wraps his butcher paper wrapped brisket in plastic Saran Wrap to rest. Then uses the extra moisture to drizzle over the finished product ( don’t think there is a ton). Thoughts on this? Think it would help or hurt? Or make no difference? Is that bark gonna soften a ton?
Also got me to thinking. I see good BBQ joints pull their ribs out of a warmer in this same plastic wrap? Thoughts on that? Side note, how long are you resting ribs before turn in? Cool ore or just rented foil? Sorry for all the questions, but excited to be back!Been a while since I’ve posted, haven’t t really done much competition since COVID, excited to talk to you guys again and get back to cooking!! |
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Thanks from:---> |
06-22-2022, 09:15 AM | #2 |
is One Chatty Farker
Join Date: 09-22-11
Location: Edgewater, MD
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The beauty is there is no wrong or right way. Anyone that tells you different is in fact wrong. Practice and see what works best for you. For what it's worth I use foil and don't see myself changing.
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Keith Fat Maxine's BBQ Thanks to: Mojobricks, Make It Meaty, and In House Jewelers Humphrey's Battle Box WSM 22.5 GMG Davy Crockett |
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