wrapping meat after it's cooked.

Unknown · August 2007

OK. Seems everyone advises that Boston Butts and Briskets should be wrapped in foil for a time after the meat is cooked. Just what does that do? Arn't the juices already sealed? Why shouldn't we just dig in as soon as it comes off the rack? How long should it remain wrapped in foil before it's served?[p]Are we allowed two-part questions? Does coating meat with yellow mustard actually do much for taste, or is it just a good way to make a paste with rubs?

Fidel · August 2007

DynaGreaseball,[p]Wrapping the meat allows time for the proteins to re-absorb moisture, thereby expanding, and making the meat more juicy and tender. If you cut a brisket or pull a butt immediately after taking it off the fire, you will have a pool of juices.[p]If you wrap that same piece tightly in a couple wraps of HDAF, then in towels and place it in a cooler, then pull or slice it in 2-3 hours, there will be little if any juice that seeps. It had been reabsorbed by the meat.[p]Mustard imparts little if any taste on the final product. It helps form a nice bark, holds the rub on a bit better (forms a paste), and the vinegar in the mustard helps break down the connective tissues a bit.[p]

TRex · August 2007

DynaGreaseball,[p]I'll take a stab at your questions.[p]1) I think that wrapping the butts in a towel and putting them in a cooler allows the juices to redistribute evenly throughout the meat so they don't all run out when you slice into it. I have seen this concept work with steaks, loins, prime ribs, tri-tips, etc. - however, I have never actually pulled a butt just after taking it off the Egg so I couldn't tell you from experience what the difference is. I always wrap in foil, then towel, then cooler - usually for a minimum of one hour but I've left them for as long as four hours - I imagine you could even go a little longer. So, it also gives you a "buffer" if you're trying to plan on an exact eating time.[p]2) I don't think mustard really contributes to the taste, it just serves as a good substrate for your rub and some would argue that the vinegar does some tenderizing in thinner cuts of meat, but I'm not sure how significant that tenderizing is. I always use yellow mustard on butts and have never tasted a "mustard taste" in the final product. I used to use porter mustard on steaks and still never tasted a mustard flavor.[p]Just my two cents.[p]TRex

Buster Dog BBQ · August 2007

DynaGreaseball,
I don't mustard anymore. I let the rub "melt" into the meat and that seems to work real nice. Just let the meat sit for a few minutes and when it stats to sweat add the rub.

Unknown · August 2007

Fidel
&TREX,[p]Thanks...great answers. I put my first brisket on about an hour ago, and I didn't use mustard--just dry rub which sat all night in the fridge. You're right, it made it's own paste with just the natural juices and blood.[p]I'll wrap this one up in foil and towels when it's finished cooking, like you suggested. Wish me luck![p]

Unknown · August 2007

DynaGreaseball,
aren't you up a little early for briskett. we eat eggs and bacon at 5 a.m. then smoked stuff for supper. good luck with wrapping and pullung. Farls.....

Unknown · August 2007

Farlsworth,[p]I'm obsessed! I love the egg. This is my 6th attempt at cooking on it. It just keeps getting better and better! I couldn't sleep last night thinking about how to rebuild my lump pile, so that it will last for Elder Ward's recipe for World Class Brisket and the sauce. Couldn't remember if my cast iron pan needed curing again or not...just a lotta stuff to worry about. From the smell of his sauce recipe, I think he has saved me a lifetime of hunting for the perfect brisket. This is going to be fantastic!

wrapping meat after it's cooked.

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