Hi Dr. BBQ,
What is your thought about wrapping your meat after a few hours of smoking? For BBQ contests most of the people I have talked to tell me they do, but I have not seen this mentioned in any books I have read. If you get a chance I would be interested in your thoughts. Thanks,
I think wrapping is an acceptable tool in the cooking of good BBQ and I know many BBQ champions that do it. If you read my book you’ll see it mentioned. I don’t wrap early and often like some cooks do, but my ribs always spend about an hour wrapped during the cooking process. I usually wrap my pork for the last couple hours and wrap my briskets if they need to hurry up. Wrapping will speed things up and keep the meat from getting dry, but it will also soften the bark and can steam out some of the flavor if you do it for too long. My best advice is to experiment and see what you like.