Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
So, I never wrap unless I must to get the cook done on time. I believe the bark and smoke profiles are much better when the meat is cooked nekkid from beginning to end. paper or foil is a good tool to get past the stall when you have to finish the cook at a certain time.
Here’s an example of pork butt that was wrapped vs pork butt that was nekkid the whole way …. Both cooked on my WSM 22 … same cooker, roughly same temp, 2 hour difference in cook time.
9 hour cook, 250F grate temp, wrapped about 6 hour mark
No wrap at all, 11 hours cook at 250F
Last edited by ecowper; November 22, 2021, 09:49 PM.
jsaniga I'm not sure what temp you're cooking at but if you get crunched for time and need to power through a stall, especially with a butt, just push the temp to 275 or a little more.
Last edited by Andrrr; November 23, 2021, 06:51 PM.
About Me
My name is Josh, not Joey (surprise), and I reside in Central Ohio. I have been grilling since I could drive, and smoking for around 15 years. Over the past couple of years I have gotten more into just cooking, and really enjoy sous vide and the flat top. I find myself experimenting with different foods and new ways of cooking as an outlet to work stress. I use every piece of equipment I own regularly, with the exception of the electric smoker. That only gets brought out on occasion to make jerky.
My favorite beverage is bourbon. I typically have at least 8-10 bottles open at any given time. While I have favorites, I enjoy sampling new and different varieties.
I wrap everything in paper…but not until AFTER the stall. Nothing gets wrapped until the bark is set. For brisket that tends to be the last hour or two. Pork shoulder rarely gets wrapped before it’s done.
I'm curious...why would you wrap at all if you wait until after the stall? The only reason I wrap at all is to power through the stall in order to stay on the right timeline. Not sure why else you would wrap if not to save time?
Once the meat has all the smoke and color I want it to have I wrap. Often times those two come before the meat is done, but never once in my years of smoking has the bark been set before or even during the stall. Wrapping at the stall might get it done faster, but it won’t have the color or smoke flavor I’m after.
Santamarina I understand not wrapping the meat until you have the bark you want, but I do not understand why you wrap the meat after you have the bark if you are already through the stall. What is the purpose of wrapping the meat after the stall? To me there doesn't seem like any reason to wrap it at that point. Hope this doesn't come across as confrontational or anything, I am just curious.
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