Dr. Blonder research, must read by all who wrap (Crutch) brisket, butts, etc...

[Jerod Broussard]

I think Breadhead never wraps. He cooks too much bread to wrap anything. hehehehe

Some folks always wrap.

I'm in between- Depends on bark and if I am running on time.

http://www.genuineideas.com/Articles...thecrutch.html

[Breadhead]

Just think of all the $$$ I save on heavy duty aluminum foil Jerod Broussard ...😆

[Jerod Broussard]

You don't wrap when you get done?

[Breadhead]

Yes... I do wrap when I pull it.👍

[Danjohnston949]

Jerod Broussard, I Book Marked for Further Study! Too Much Detail for Me to absorb in one Setting! Thanks for Posting It!
Eat Well and Prosper! From Fargo ND, Dan

[Jerod Broussard]

I'm like that with all his pages. Especially this one.

http://www.genuineideas.com/ArticlesIndex/carryover.html

[Mosca]

Good stuff. Thanks for the link.

[Huskee]

This is what convinced me to always do a tight wrap and not to bother adding liquid. This has been the way I encourage my friends to do it, thanks to Dr B's research and taking the learning curve out of it for us. 1.5 - 2hrs less cooking time for a pork shoulder wrapped @ ~160 vs naked. 2 hrs less charcoal or logs used, 2 hrs more sleep in the morning, 2 hrs less fire tending for this camper!

[Jerod Broussard]

I rarely wrap butts, even with the SnS, if I just let it climb to 280 it will get them things done pretty quick. I think I have bent ash sweeper. It was leaking enough on my pastrami cook that I just unplugged the Auber, closed the bottom vent and used my top vent to adjust temp. If I left the top all the way open it would want to climb above 250.

[jbulo]

Geat analysis !