Do you need to wrap to prevent oversmoking the bark?

dstearn

With the BGE is it better to wrap say a Pork Butt at 160 to avoid oversmoking? I have only wrapped once, the previous cooks I have low and slow all the way through without wrapping.

tarheelmatt

The wrap is a crutch to bring the meat to desired temp faster than not.  It is not to prevent over smoke.  The smoke really penetrates for a short amount of time, the first initial start of the cook (1-3 hrs I would say).  

This is personal preference, but I am not a fan of a wrap of any low and slow meat.  

dstearn

dstearn said:

With the BGE is it better to wrap say a Pork Butt at 160 to avoid oversmoking? I have only wrapped once, the previous cooks I have low and slow all the way through without wrapping.

Do you risk having the bark itself getting oversmoked and tasting bitter?

theyolksonyou

If you're worried about smoke, use less wood. 

SmokeyPitt

I don't really think it is necessary.  If your rub has a lot of sugar the bark can look burned, but IMO it actually tastes fine.  When you wrap it softens the bark and to many this is not a good thing (it gets a bit mushy vs crispy).   I think some people that do competitions will wrap once the bark is the color they want for the sake of appearance.  Like Matt said wrapping can also be used to speed up the cooking time.  

Brisket_Fanatic

Smoke will penetrate the meat the entire time it's exposed to smoke. Like @theyolksonyou stated. Wrapping will help speed up the cook and also prevent the bark from overdevelopment. 

tarheelmatt

Brisket_Fanatic said:

Smoke will penetrate the meat the entire time it's exposed to smoke. Like @theyolksonyou stated. Wrapping will help speed up the cook and also prevent the bark from overdevelopment. 

Suppose I should be more detailed.  The first hours of the cook are critical as smoke adheres to meat much easier when the meat is cool and wet.  You don't want to provide a lot of smoke at that point or to little. After the meat has gotten up to a reasonable temp, smoke doesn't stick as well.  

NPHuskerFL

Layering the smoking wood chunks from the bottom of the fire box to the top of the fire ring helps  achieve a nice even smoke from start to finish. VS putting all of the smoking wood at the top which will produce crazy smoke for a short period only. 

fljoemon

I had saved a good image of layering wood chunks for slow & low that was posted on this forum before.. here it is ..

NPHuskerFL

@fljoemon ^^^ pretty much how I do it.

Mickey

Don't wrap 

SMITTYtheSMOKER

We smoke large briskets and butts with one fist sized chunk of smoke wood (hickory).  We do wrap as well.  Nice smoke rings with great flavor.  

Carolina Q

That sketch looks like one of stike's creations. 

Personally, I just dump a few chunks on top. And never wrap anything. 

mahenryak

Taking a different tack, if smoke is an issue might want to make sure that you wait until smoke is clear/good before placing meat on grill to begin with, and also maybe consider a different lump (not sure what you are using)--which is sometimes fodder for a spirited debate, here.

GATraveller

No wrap.  Just limit the # of wood chunks you place in smoker.

cazzy

Never had anyone in my house complain about too much smoke.  If I was cooking with wood instead of lump, I'd be more concerned.

jaydub58

Never have wrapped; never plan to.

Chubbs

I never wrap it. It is only dangerous during ovulation

onedbguru

no such thing as oversmoked low/slow PP or brisket.  I have had PP on as long as 18hrs (it was a very big butt) to get it to 195.