[ratssass]

...or other? What do ya's use, and why?

 

[Hickoryhound]

For pork Foil if I use anything.......I like the juices it gathers so we can pour back over the chopped end product.

For brisket I've been using paper lately.

 

[B.A.Carty]

depends what im cooking, it's either saran wrap and then something called "uline" paper. Or just the Uline paper.
Uline is what my butcher uses. I asked where he got it, he told just let me know when I need it and I pay his price for it.

 

[JSpin]

I no longer use any kind of wrap when cooking on my kamado. With such little airflow compared to most cookers, I find it's not worth the effort. My ribs do turn out a touch drier, but I end up with a bark I like better, and my labor gets cut in half. If I find myself cooking on a more traditional smoker/cooker, I'm usually away from home and use what I have available, which generally means foil.

On a semi-related note, last weekend I smoked a small pork butt that I cooked in my cast iron Dutch oven, lid off. I pulled it in the Dutch oven after cooling off, so all the juices ended up right back in the meat. It was fantastic, and it made for great leftover lunches.

 

[JSpin]

Aaron Franklin did a good brisket wrap comparison on his TV show a few years back. I couldln't find the full episode, but here's the end of it. The other dude in the video is a weirdo, but there's some good info.

 

[ratssass]

...the full episode


https://video.klru.tv/video/bbq-franklin-episode-1-brisket/




thanks, guys.....

 

[1320]

I always use foil to save the juice. Brisket and pork butts.

 

[Hickoryhound]

The juices are the shit.....we sprinkle brown sugar on before we wrap.

 

[rbizz]

I like the bark and the smoke with a brisket.

 

[Spook]

I always use foil to save the juice. Brisket and pork butts.

Same here. I mix the drippings into my pulled pork sauce and I also use them in a pan to hold brisket slices until I can serve them. Brisket starts to dry out the second you slice it so you have to do something to keep it moist.

 

[B.A.Carty]

The juices are the shit.....we sprinkle brown sugar on before we wrap.

I do a little butter with the brown sugar. the Saran wrap allows the butter to stay put.

 

[cepx111]

Wide heavy duty foil is all I use, but I heard the bark turns out better with pink butcher paper, but IDK, never used it.

 

[RogerWilco]

On those meats that benefit from wrapping, I will use foil unless the preservation of bark is an issue, then it is always the pink butcher paper. I was not convinced of it's utility until actually trying it side-by-side, along with foil on a couple of briskets. Both my buddy and I were a bit surprised by how much better the papered brisket was at retaining bark and not turning into more of a "pot roast," Yet retaining moisture inside.



It can be a bit messy to use, and the drippings are mostly wasted, if that is important, but it does well at preserving bark.

 

[ratssass]

On those meats that benefit from wrapping, I will use foil unless the preservation of bark is an issue, then it is always the pink butcher paper. I was not convinced of it's utility until actually trying it side-by-side, along with foil on a couple of briskets. Both my buddy and I were a bit surprised by how much better the papered brisket was at retaining bark and not turning into more of a "pot roast," Yet retaining moisture inside.



It can be a bit messy to use, and the drippings are mostly wasted, if that is important, but it does well at preserving bark.

I only have about a dozen briskets under my belt, but by the 3-4-5, I started using paper, and that's what kind of sold me on paper. The bark.
I guess that was my question, regarding paper/foil....brisket.
Thanks, all....

 

[ratssass]

ttt....sick of the bullshit thread

 

[PuRpS]

Kirland foil is the bomb i use that over peach paper any time