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    #16
    Doc Blonder says to wrap tightly to minimize air gaps which act as insulators from the smokers's heat. Thus it takes longer to power through a stall. Plus tightly wrapping helps prevent the weight of the juices from tugging the foil open.

    He also says that the smallest opening in the foil can result in a relatively large evaporative loss of moisture and that using a foil-covered pan lengthens the cook time due to all of that insulating air surrounding the meat.

    For or more great info, read this article:

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

    Other comments I've heard here on The Pit is that wrapping tightly helps prevent that pot-roasty flavor and texture that sometimes happens with more loosely-covered meat.

    Kathryn
    Last edited by fzxdoc; March 5, 2017, 06:49 AM.

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      #17
      fzxdoc thank you for Sharon the crutch article. I do crutch certain cooks and I don't think I've ever paid that careful attention to the wrap itself.

      Curious if the Pit at large has seen this Aaron Franklin video on wrapping. He does 3 briskets - a foil, butcher paper, and au naturale.

      Anyway, his experiment was more to do with what you wrap with not HOW to properly wrap it.

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