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To wrap or not to wrap - that is the question.

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  • RonB
    Club Member
    • Apr 2016
    • 12695
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    To wrap or not to wrap - that is the question.

    In the past I have dry brined beef and pork and then let it sit in the refrigerator overnight uncovered. Recently I have been seeing comments or photos of people wrapping meat before refrigerating. Is one method better than the other? Pros and cons for each?
    Thanx ~ Ron
  • Huskee
    Pit Boss
    • May 2014
    • 15002
    • central MI, USA
    • Follow me on Instagram, huskeesbarbecue

      Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

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    #2
    I wouldn't worry about beef, but I would wrap pork, simply for the cross contamination issue. The benefits of not wrapping is that it helps dry out the crust for 'better' bark, if a drier bark is your cup of tea. Wrapping helps ensure it doesn't dry out and helps protect from drips in the fridge. Sometimes wrapping will just cause the rub to stick to the wrap, so not wrapping helps with that too.

    Comment

    • Jerod Broussard
      Moderator
      • Jun 2014
      • 9738
      • East Texas
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      #3
      I think it depends on the individual's refrigerator contents and what shelf you put it on.

      Comment

      • Dr ROK
        Charter Member
        • Dec 2014
        • 1350
        • Morrill, Nebraska
        • Retired high school teacher and principal
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        #4
        I used to wrap for dry brining, but don't any more. Just put it on a wire rack setting in a cookie sheet.

        Comment


        • HorseDoctor
          HorseDoctor commented
          Editing a comment
          X2 and it goes in my "beer fridge" so odors of other foods don't mix with the meat ( & vise versa).
      • RonB
        Club Member
        • Apr 2016
        • 12695
        • Near Richmond VA
        • Weber Performer Deluxe
          SNS
          Pizza insert
          Rotisserie
          Smokenator 1000
          Cookshack Smokette Elite
          2 Thermapens
          Chefalarm
          Dot
          lots of probes.
          CyberQ

        #5
        Thanx to all. I have also been placing meat on a wire rack in a cookie sheet after dry brining, but for the rack in the refrigerator now, I thought I'd try wrapping, so I wrapped it last night. A real test would be to either cut a rack in half and wrap one rack and not the other. We are at the point where we share one rack, so doing a whole rack each way just means leftovers... Wait a minute! That doesn't sound so bad...
        Last edited by RonB; April 19, 2016, 11:51 AM.

        Comment

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