AdvocatusDiaboli
MemberGot rid of the matchlight.
I’ve seen people use foil or butcher paper to wrap a pork shoulder once it’s in the stall. Has anyone tried oven bags and if so, how did it work out?
Question for those that wrap
- Thread starter AdvocatusDiaboli
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rus_bro
Full Fledged Farker
I havent tried that, but dont hate the idea. My mom has been cooking pork butts in a browning bag for 30 years.
Now you have me curious.
rb
Now you have me curious.
rb
Joshw
Babbling Farker
As a fan of Justin Wilson, I have used my share of oven bags. I don't believe they have a purpose in bbq though. When you wrap, the idea is to keep the foil or paper as tight against the meat as possible, so that it doesn't steam. The oven bag is designed to expand and allow the food to steam. Would you get a good pork butt, probably, but you can kiss any bark goodbye, and that is the best part of bbq.
jermoQ
Babbling Farker
Never done it. IMnotalwaysHO, using them for a big piece of meat, would be the same as wrapping over the top of meat in an aluminum pan. You would have juicy, tender meat for sure! It might be something to try on chicken to get the skin softer after you smoke it and have tough skin?
keeperofsecrets
Full Fledged Farker
This is my experience:
Foil and plastic: braised, tender and juicy meat but not a lot of bark.
Paper: some braising, firmer bark and, in my experience, a better smoke ring.
Foil and plastic: braised, tender and juicy meat but not a lot of bark.
Paper: some braising, firmer bark and, in my experience, a better smoke ring.
