Ok so my IT at the flat is 180 right now. Do I need to wrap and then continue to 203 or can I leave it unwrapped all the way to 203? Thoughts please?
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Wrap or Not? Does it make a difference?
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Founding Member
- Jul 2014
- 1910
- Leesburg, VA. (Northern, VA)
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We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
FOR ME (and me only) I think it depends on two criteria.
1). Is time a constraint? Wrapping will speed it along
2). How do you prefer your bark? Wrapping will soften your bark, but you can, when done, either broil or grill the bark firmer.
Again, that is just me.
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Club Member
- Nov 2014
- 5032
- Near The Villages, FL
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Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
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Alright I'm going to confess something here. I put it under the broiler on high for five minutes once I took the foil off so that the bark would set. That's the one thing that I hate about foiling is that it softens the bark too much. Father in law said he's never had brisket so tender that it falls apart.
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