10 THINGS I Wish I Knew About Wrapping Meat for BBQ!

Byamazingfoodstv


10 Juicy Reasons to Wrap Your Meat When You BBQ! 🥩 From locking in flavors to achieving tender perfection, we’re spilling the *sauce* on why wrapping is a game-changer for your grill game. Watch now and wrap like a pitmaster! 🔥

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28 Comments

  2. Morning Suzie & Family
    I was somewhere in the middle of both wrap & raw dog for ribs, let me explain.
    I was (read: a few years back) a huge fan of a modified 3-2-1 method, I would smoke the ribs for roughly 2-3 hours and then wrap them, foil, adding butter, honey & bourbon, for a couple hours. I would then put them on the grill (hot & fast) for the last part of the cook, this allowed the bark to stiffen up, and if we were in the mood I would sauce them for the last 5-10 min or so.
    Since we are now getting to the upper end of our 60's, things that are a bit tougher/chewy/crunchy are not as desirable (can you say, softer is better), I now stick with the more traditional 3-2-1 method.
    I have always used foil. For us it results in easier, less messy, clean up because our place is small.
    Living my best La Vida Loca here in southeastern Arizona

  3. I am 100% in agreement with you. I have done raw dog version when I first started. I started wrapping many years ago. I wrap my ribs in foil and brisket in paper. I have not tried the boat method on brisket yet. What are your thoughts on the boat method? Keep up the great work.

  7. My general rule is if it's going to be sauced (and hence, a crispy crunchy bark isn't really a mega priority), wrap in foil, so usually I do ribs that way, though it's nice to do a dry rub/salt and pepper basic style rib now and again without sauce, so in that situation I'd go paper. Pork shoulder and brisket, same deal, almost always paper, once the meat is up to 160ish (or wherever it stalls out). That being said, for both brisket and pork shoulder, the foil boat method is a bit of a "best of both worlds" situation…the bottom portion of the meat braises (I usually put in a bit of stock and maybe a bit of butter and a clove of garlic in the foil with it), while the top stays in the smoke and continues to develop a nice robust bark, if you're a fan of bark. I really like little pieces of crispyish bark mixed in with the rest of the meat in a pulled pork sandwich, or if you're going to pull your brisket instead of slicing it.

  8. I raw dog it unless the meat gives signs that it needs to be wrapped. My best cooks come from full raw dog and my worst cooks come from ignoring the signs and forcing an unwrapped cook. Be flexible and the results will be the best possible for that particular cut. I’ve cooked racks of ribs on the same pit at the same time and had to wrap some racks while finishing off others unwrapped.

  10. Ancient way "raw-doggin'" was my way and I wouldn't budge. Eventually, I became a foil person on a few applications. I use butcher paper on an even more infrequent basis. To be honest, I love no-wrap barbecuing. However, as I cooked more and more for gatherings of family and friends, I discovered wrapping was beneficial for all the reasons you described. The reduced cooking time being the big one. Thank you HGH for the awesome videos! Especially the "101" series.

  13. I always wrap spare ribs, occasionally baby backs, and have a wrap/braise process on the full packer brisket using the trimmings cooked down into tallow that’s 💰!!! No matter what tho, resting is key. 😃👍

  16. Very hard, tough bark is not cool. We all love bark but I prefer it not have the consistency of tree bark. I like butcher paper on brisket and foil (with brown sugar, butter and bourbon) for pork ribs. Nothing wrong with a big dollop of tallow with the other goodies for pork ribs.

  19. Love you guys and your channel! You mentioned Tri-tip. I fellow worker brought . it was so tender w flavor ! I ask him how he cooked it. The only thing he would say is low and slow. I tried low&slow, and it sucked ! Any ideas? Love from Napa California

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