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Wrap vs no wrap?

Discussion in 'Food Talk' started by Hbjeff, Apr 22, 2020.

  1. Apr 22, 2020 at 1:19 PM
    #1
    Hbjeff

    Hbjeff [OP] New Member

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    i like bark. Wrapping in foil just ruins a lot of the bark crunch. Anyone smoke their roasts without wrap? Whats the key?

    Thanks
     
  2. Apr 24, 2020 at 6:00 PM
    #2
    Ps3udonymous

    Ps3udonymous Who is the smart ass that changed the title?

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    Unwrapped gives the best bark, most smokey flavor.
    Wrapped in foil gives (imo) the softest bark but can help push different meats through to cook faster and/or become more tender.
    Wrapped in butcher paper is a good middle ground.

    Some meats that I make, like pork ribs, I'll wrap in foil because I like them better. I feel like they come out more tender and I can get a nice glaze on them with some honey, brown sugar, and butter to basically braise them. Other meats, brisket, beef ribs(my favorite as of late) can become too much like a roast texture for my liking, kinda stringy like it's been in a crockpot all day. Some people do like that, however.

    So I'll answer you with a suggestion....grab some pink butcher paper and wrap your meats as you would with foil to start and see how you like it. You more than likely won't be disappointed.
     
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  3. Apr 24, 2020 at 6:02 PM
    #3
    Hbjeff

    Hbjeff [OP] New Member

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    Will cooking beef roasts/brisket unwrapped dry them out too much?

    thank you for the advice. I’m gonna order paper right now
     
  4. Apr 24, 2020 at 6:05 PM
    #4
    BravoDeltaRomeo

    BravoDeltaRomeo Old Man Blue

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    Make sure it's food safe (sounds silly, but some are craft paper marketed as BBQ) and I'd recommend unwaxed and undied.

    This is the one I use:

    https://www.amazon.ca/dp/B06XCCQ9K4/ref=cm_sw_r_sms_apa_i_GZ4OEbVCTQM17

    If they have enough fat and you don't overcook them, let them rest a few hours when done, they can be cooked unwrapped and still be juicy. Every hunk of meat is different.
     
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  5. Apr 24, 2020 at 6:08 PM
    #5
    Ps3udonymous

    Ps3udonymous Who is the smart ass that changed the title?

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    https://youtu.be/lnRRDSYgdmw

    Check out that video. Its Aaron Franklin, owner of Franklin bbq in Austin tx. He does three briskets, wrapped in foil, paper, and one not wrapped at all. Essentially cooking them all the same way (probe tender and it feels good.) And then he describes the different textures and flavors.

    Just check out the video, he'll probably explain it in a way better than I can
     
  6. Apr 24, 2020 at 6:09 PM
    #6
    Hbjeff

    Hbjeff [OP] New Member

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    Appreciate that link!
     
  7. Apr 24, 2020 at 6:12 PM
    #7
    Ps3udonymous

    Ps3udonymous Who is the smart ass that changed the title?

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    This.

    So, I know the Lowe's here has started to stock butch paper in the bbq...it's a bit expensive compared to what you can find online, however it's a small roll that you can test out and see if you like it. Also, it's made specifically for wrapping bbq and cooking in so that's a plus.
     
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  8. Apr 24, 2020 at 6:13 PM
    #8
    Ps3udonymous

    Ps3udonymous Who is the smart ass that changed the title?

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    Let me know what you think. I'm sure all three of the briskets he shows in the video are better than any I'll ever make lol
     
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  9. Apr 24, 2020 at 6:25 PM
    #9
    BravoDeltaRomeo

    BravoDeltaRomeo Old Man Blue

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    I refer to his book often.
    IMG_20200424_202408.jpg
     
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  10. Apr 24, 2020 at 8:03 PM
    #10
    Ps3udonymous

    Ps3udonymous Who is the smart ass that changed the title?

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    I really need to get that. I find it hard to get books like that cause of the internet though. Would you say it's worth it?
     
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  11. Apr 24, 2020 at 8:13 PM
    #11
    BravoDeltaRomeo

    BravoDeltaRomeo Old Man Blue

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    Someone knew I was eyeing it and gifted it to me....but absolutely. Amazon was stocking it at one time for a good price.

    As you probably already know, it is NOT a recipe book. It does have a few recipes and a step by step for a few things like Brisket, smoked turkey breast, ribs etc. But most of it is on the theory behind things, what woods to use, why smoke acts certain ways, how to trim and present meats. It does have a few recipes for sides, rubs, sauces, all of which have been good so far.

    It is a very good read. But again, most of it is actually reading and learning, not recipes.

    When I'm smoking I usually have this one and/or Meathead "science of BBQ" out for reference.

    IMG_20200424_220853.jpg
     
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  12. Apr 25, 2020 at 7:54 AM
    #12
    Ps3udonymous

    Ps3udonymous Who is the smart ass that changed the title?

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    Hmmm... well I guess I'll have to check it out the . Thank you.
     
  13. Oct 6, 2020 at 12:15 PM
    #13
    Hbjeff

    Hbjeff [OP] New Member

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    Update to this. I bought the butcher paper mentioned above and am having some struggles with it.

    when i try wrapping roasts or pork butt in paper, i cannot get them above 170 degrees. They seem to hit a second stall that can only be broken with foil wrapping the whole thing.

    any ideas?
     
  14. Oct 10, 2020 at 11:57 AM
    #14
    Ps3udonymous

    Ps3udonymous Who is the smart ass that changed the title?

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    Have you tried to just let it ride and come out of the stall by itself? Sometimes that's the best, simplest answer.
     
  15. Oct 10, 2020 at 12:22 PM
    #15
    Hbjeff

    Hbjeff [OP] New Member

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    I did try that with a brisket, took a heck of a long time!
     

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