How do you wrap/crutch in your PBC?

[dustbuster]

I took the plunge and ordered a PBC, and am wondering if there is consensus among folks here as to what they wrap things with. I am mainly thinking about things like pulled pork and beef briskets. Thanks for any feedback or ideas!

I read Meathead's piece on the Texas crutch, but it didn't seem to come down too strongly one way or the other, it simply presented both as options (http://amazingribs.com/tips_and_tech...as_crutch.html)

[JeffJ]

I only wrap when I'm dealing with a time constraint

[Jerod Broussard]

I've done butcher paper, if the grease spills out you'll be lucky to walk away with eyebrows.

My butts don't get wrapped and the briskets that do 95+% of the time get transferred to an indoor oven.

[dustbuster]

Good to know, when BBQing sometimes I forget the obvious safety concerns (grease + fire = trouble).

[freddh]

I don't wrap at the stall. I take it up to about 203F or probe tender, then wrap in butcher paper for a couple of hours in the cooler (faux cambro). Each cook, for me, is a work in progress gleaning different ways to cook from this site.

[Nate]

Question is not valid....

If wrapping then foil for pork butts and butcher paper for briskets

[Spinaker]

I only wrap when I am using the PBC. After the meat hangs long enough for ample bark, I double wrap with HD foil.

[JohnInLA]

I always wrap in foil, whether it's in the PBC or other smoker, because I add liquid -- unusually beef broth, sometimes a beer -- to finish the cook. At that point, it's only about temperature for me.

I believe you will love your Pit Barrel Cooker.

[dustbuster]

Thanks for the feedback, and welcome to the Pit!

[Spinaker]

Welcome to The Pit, John!

[phoccer]

Same as Spinaker here. I wrap at higher temps where I have a more appealing bark and then double wrap in foil.

[fzxdoc]

I wrap briskets, chuckies, and pastrami after they come through the stall and have a nice bark, which is usually 170 to 180 degF. I don't wrap pork butts or ribs.

Kathryn

[HawkerXP]

If I wrap I've been using the foil pans with a splash of whatever your liquid of choice is.

[Bob's BBQ]

Same as Kathryn, but I will wrap butts if time is short.

[Jon Solberg]

I don't wrap in the pit barrel. It's so fast and turns out perfect every time.

[Skelly]

I have learned in my roughly 14 months of PBC ownership that I like to start early enough that I may not have to wrap, but that if I do, it's after the stall. If we're talking a medium pork butt, you can cook those pretty fast (relatively speaking) due to the PBCs amazing ability to cook at ~75 degrees higher without losing quality. I do NOT wrap at 160 like some do. I just figure I need 5 hours for a medium or 7 hours for a big butt, and then add about 2 hours to that for my start time. If it doesn't stall long, no wrap. If it comes out of the stall and isn't real close within a couple hours of needing it, I wrap in foil. This is probably true of most good smokers, but finding the nuances of your machine makes all the difference. I've gone from average to pretty damn good with ribs, chicken, and butts on the PBC (actually, chicken was perfect the first time and every time since). Unfortunately, I'm inexperienced with other types of meats, so 2018 is my year to try new things.

[Mr. Bones]

Ya still gotta lotta 2017 to up yer Game, Amigo!
Smoke On, Brother!!!!

[gdsim1]

Occasionally wrap ribs in foil, always wrap briskets in butcher paper.