What is the your choice when wrapping your meat? butcher paper, foil, etc? foil boat? How do you preserve your bark? Do you add anything as you are wrapping it? Don't wrap it?
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Sorry, but I can't help. I don't remember the last time I wrapped anything.
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Honestly, there is no rhyme or reason to why or when I wrap...usually I don't.
mainly because wrapping is extra work, and I'm inherently lazy...lolComment
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I only wrap brisket and beef ribs. And only at the rest stage. I use butcher paper. Nothing added. Seems to work fine for me. 🤷♂️Comment
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For me it depends. After years of figuring out what we like it has come down to this. I don’t wrap brisket, but I do wrap a chuck roast in foil at around 170 F. I don’t wrap ribs, unless I want to do baby backs to pull the bones out of and cut up for faux McRibs for the grand kids. I wrap those in foil. If I’m smoking beef Dino ribs I like to take them to 180 F and wrap in pink butcher paper. Paper is messy, but for beef ribs it gives me what I want. It all comes down to what you want and to what cooker you use. I use a kamado, they hold moisture very well. Some one using an offset stick burner would have a totally different set of circumstances to consider. There is a lot of variation in what people like and how they wrap or not to get there.Comment
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The foil boat looks interesting. I usually wrap foil. The paper wrap works also.
I have to keep reminding myself to avoid so many failures, I am in charge of my cooking--Time, Temperature, and Texture regardless of wrap or no wrap.
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I wrap brisket in foil after it hits 170 and has good bark, and leave it in that foil and add a second layer (because I poked holes in the first layer with my thermometer!). as it goes into cambro for a hold. Bark is set enough it is still good at serving. But that is just my experience.
The only other item I wrap is ribs, if in a crunch for time, and those get unwrapped the last hour of the cook to reset the bark.Comment
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