BBQ_Bird
Found some matches.
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!!
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!!
