To wrap or not to wrap..

Rubmyrock · July 2012

I know most everyone wraps at the end of the cook, but I've been watching BBQ Pitt masters and it seems the consensus is to likewise wrap for the last couple hours when smoking ribs, butts, and turkeys. Most suggesting adding butter or other liquid in the foil. What do most of you do?

lousubcap · July 2012

I'm in the "lazy once the BGE is doing its thing" camp-but not into the competition camp either. I do whatever it takes on the front end food and fire wise but once the BGE has the show I am as much "hands-off" as I can be-no foil, no mop, no spritz no look til the thermo says "time". That said, check out "Texas Crutch" and you will see what the foil is designed to achieve. Does it work-obviously but is it necessary-only to hold the cook til time to eat. But the above is my opinion and we all know what those are worth...

Duganboy · July 2012

I definitely do not wrap ribs. The texture is so much better if you just spray them with a little apple juice a few times and leave them in the egg.

I don't even like to wrap a pork shoulder, but sometimes I will to help it through the stall.

Foiling is known as the "Texas Crutch". It is just steaming for an hour or so.

Do it both ways and see what works best for you. No rules in Q.

AleBrewer · July 2012

I'm in the no foil camp as well...

ncbbq · July 2012

I do not foil any meats except like lousubcap when I need to hold an already done piece of meat that has been removed from the egg. I have not seen the need and I do not want to ruin any bark.

tazcrash · July 2012

I do not foil any meats except like lousubcap when I need to hold an already done piece of meat that has been removed from the egg. I have not seen the need and I do not want to ruin any bark.

X2.

Also wrapping in foil is NOT resting!!!! Don't do it to a roast.

The Cen-Tex Smoker · July 2012

I don't foil. You have to keep in mind that although BBQ Pitmasters is a fun show to watch, Competition BBQ is the furthest thing from normal BBQ. They have 7-8 hours to do cooks that many of us would do overnight. They have to use all the tricks which the TX Crutch (wrapping in foil) is one of the biggest. They are manipulating the food with tricks to stay on time for turn in. They also add all kinds of flavors that would never fly in a restaurant to get that explosive 1 bite for the judges. Who in their right mind would buy a $100 "Wagyu" brisket and them pump it full of broth, soy sauce, butter etc? That's crazy!

I eat at Aaron's (Franklin BBQ) place and he is all smoke and rub (and he does not wrap). Nothing else and it is hands down the best BBQ I've ever had.

So foil if you think you need to but keep in mind it's intended purpose- to speed up cooks. If you are going to foil, why not just finish in the oven? The egg adds nothing to a foiled piece of meat so no need to spend all that money if you are going to foil.

For me, it's all about the bark. Foil kills bark so I don't use it.

boatbum · July 2012

+1 Cen-Tex

I only foil if I am running late and need to speed something up.

Rubmyrock · July 2012

Thanks and I'm making the trip to Austin one day to try out Franklin's...

boatbum · July 2012

I still want to try Salt Lick, haven't yet. Maybe after vacation I'll scoot down for a day or so.

joe@bge · July 2012

No foil here...unless time doesn't permit a normal cook.

The Cen-Tex Smoker · July 2012

Thanks and I'm making the trip to Austin one day to try out Franklin's...

I'll meet you there. Get there early and bring beer for the line. The guy that taught Aaron everything he knows just opened a place around the corner called J. Mueller's. It's awesome too. Jay is the son of Louie Mueller who is world renown and has a place in Taylor TX that is regarded as top 5 in TX. Louie's is not my favorite, but Jay can bring the BBQ with the best of them. If you are doing a Central TX BBQ run, gotta do Franklin's and J. Muellers in Austin, then follow the masses to Lockhart to be underwhelmed (it's very good, but not like Franklin' and Jay's). Austin is the new BBQ capitol of TX and it just shifted in the past 12 months. It's cool to see the old places and all the places form Food Network and all the food magazines down in Lockhart though. Kruetz (pronounced Krites-ez), Smitty's (the original Kruetz- same family, no Christmas cards exchanged here), and Blacks are the spots to hit in Lockhart.

ncbbq · July 2012

I wish I was on this forum before I went to Austin a few years ago. I went to Stubbs because I like his sauces but I was not impressed with the brisket. I can get better here in NC which should be blasphemy. Probably a good place to see a concert but I know Texas has much better to offer and if I ever return I will check with some of you Texas folks first. This Franklin BBQ that Cen-Tex is talking about sounds like the way to go. I think that is what I have enjoyed most about getting my egg. I am now in touch with a lot of knowledgeable people all over the world via this forum.

MrCookingNurse · July 2012

I wrap with sliced apples under the ribs and drizzle butter and brown sugar over the ribs.

Always turns out awesome except this last time. They were too moist bark was squishy. But I think it was cause I did a drip pan full of water and apple juice I don't normally do.

My dad suggested wrapping them and then unwrap back to the grill to firm em. Sounded odd to me.

The Cen-Tex Smoker · July 2012

I wish I was on this forum before I went to Austin a few years ago. I went to Stubbs because I like his sauces but I was not impressed with the brisket. I can get better here in NC which should be blasphemy. Probably a good place to see a concert but I know Texas has much better to offer and if I ever return I will check with some of you Texas folks first. This Franklin BBQ that Cen-Tex is talking about sounds like the way to go. I think that is what I have enjoyed most about getting my egg. I am now in touch with a lot of knowledgeable people all over the world via this forum.

Stubbs is awful BBQ but a great place to catch a show. I won't even eat there while watching a show!. Stubb has been dead for years and a new group uses his name to run that venue and another makes all his rubs and marinades (which are actually pretty good but have nothing to do with the original Stubbs BBQ)

The Cen-Tex Smoker · July 2012

I wrap with sliced apples under the ribs and drizzle butter and brown sugar over the ribs.

Always turns out awesome except this last time. They were too moist bark was squishy. But I think it was cause I did a drip pan full of water and apple juice I don't normally do.

My dad suggested wrapping them and then unwrap back to the grill to firm em. Sounded odd to me.

He was actually right. If you wrap, you should grill them direct to firm up the bark after the wrap.You can do the same with butts and briskets but it's best not to wrap them if you don't have to (if you like crunchy bark- some don't and that's cool too)

ncbbq · July 2012

Thanks for the update Cen-Tex. I figured as much. Needless to say I will not go back there. Like I said, if I ever make it back that way I'm going to hope you are still on this forum and will ask you where to go.

Is this Aaron the guy that is a judge on Pit Masters this season? If so I am really interested in that place. I saw pictures of the line. If there is a line like that it must be worth the wait.

The Cen-Tex Smoker · July 2012

Thanks for the update Cen-Tex. I figured as much. Needless to say I will not go back there. Like I said, if I ever make it back that way I'm going to hope you are still on this forum and will ask you where to go.

Is this Aaron the guy that is a judge on Pit Masters this season? If so I am really interested in that place. I saw pictures of the line. If there is a line like that it must be worth the wait.

Yeah, that's him. his name is Aaron Franklin

http://franklinbarbecue.com/

Good folks and awesome Q

To wrap or not to wrap..

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