{"id":2245,"date":"2013-01-22T06:00:34","date_gmt":"2013-01-22T12:00:34","guid":{"rendered":"https:\/\/extraordinarybbq.com\/?p=2245"},"modified":"2023-09-27T12:13:05","modified_gmt":"2023-09-27T17:13:05","slug":"a-discussion-on-wrapping","status":"publish","type":"post","link":"https:\/\/extraordinarybbq.com\/a-discussion-on-wrapping\/","title":{"rendered":"Should You Wrap Ribs, Briskets and Pork Butts?"},"content":{"rendered":"

\"Wrapped

In the recipe section you’ll see specifics on times for different meats – here I just want to explain how wrapping works and why you do it.<\/p>\n

You\u2019ve probably had a delicious juicy meat made entirely in the crockpot, right? \u00a0Well, wrapping your meat for a period of time allows you to duplicate this process on your grill\/smoker. \u00a0It essentially traps all the moisture inside so your meat can\u2019t dry out and lets it sit in those juices and flavors – just like a crockpot.<\/p>\n

I wrap with several different cuts of\u00a0meat when I\u2019m looking to get it more tender without losing any of the juice. \u00a0The wrapping stage comes after you\u2019ve grilled and\/or smoked your meat, but it\u2019s not yet ready to be sauced or glazed.\u00a0 By taking the extra time to wrap your meat in foil and slowly or indirectly heat it, you and your guests will be thrilled at the perfect tenderness your meat has every time.<\/p>\n

The wrapping time varies depending on which meat, indirect\/direct, and the temperature of your grill or oven (yes, you can do the wrap stage in your oven if it\u2019s just too dang cold outside or your coals have burned out). \u00a0For instance, my Weber grill usually sits around 300 degrees, so when I\u2019m wrapping, for instance, pork steaks, it only takes about 45-60 minutes of indirect heating while wrapped to get the perfect tenderness. \u00a0(What are pork steaks?? Oh you non-St. Louis folk, you\u2019re missing out. \u00a0Check out my recipe section<\/a> for delicious Pork Steak Recipes <\/a>and get ready to be thrilled.)<\/p>\n

Ribs take much longer – probably 1.5 – 2 hours at a temp near 250.\u00a0\u00a0Pork Butts <\/a>have the longest wrapping stage, being the biggest cut of meat – anywhere from 5 – 10 hours depending on the poundage and temp of your cooker.<\/p>\n

For gas grill users, turn one side of your grill off and place wrapped meat over unlit portion of grill. \u00a0During wrapping stage direct heat will scald the bottom of your meat if you aren\u2019t extremely careful. \u00a0For ribs and butts I would recommend using your oven or you\u2019ll burn through a tank of propane quickly.<\/p>\n

You can foil wrap the meat directly or in a disposable aluminum pan. \u00a0I utilize both methods, depending on how much meat I\u2019m cooking and space I have on my grill or smoker.<\/p>\n

When you unwrap your meat you will be thrilled to see the puddle of juice inside the foil.\u00a0 Look at the two pictures below for the proof!\u00a0 The first was taken after smoking the two pork butts for 5 hours and placing in the aluminum pan.\u00a0 The second was taken after being wrapped for about 6 hours.<\/p>\n

\"Wrap

\"Wrap

What next? \u00a0Well, if you\u2019re going to baste your meat, you can pour some of that juice right back on top of the meat. \u00a0You can also pour it into whatever pan you will be serving it in. \u00a0Or both.<\/p>\n

I use the wrapping method a LOT when cooking pork – pork steaks<\/a>, ribs, shoulder\/butts. \u00a0I also wrap my\u00a0beef briskets<\/a>. \u00a0As I recently wrote about when trying to create pulled beef<\/a>, I wrapped a Chuck Roast<\/a>\u00a0to get the tenderness right.\u00a0 I didn’t quite get there on my first attempt, but wrapping isn’t an exact science.\u00a0 Keep trying, you’ll nail it.\u00a0 Especially with the bigger cuts – briskets and butts – you will be thrilled at how much more juicy and tender your finished product is.<\/p>\n

Once you wrap, you’ll never go back.<\/p>\n","protected":false},"excerpt":{"rendered":"

This might be the most simple but essential step in taking your barbeque from good to great. From dry to moist. From tough to tender. \u00a0You\u2019ll hear some professionals out… <\/p>\n","protected":false},"author":1011,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[5],"tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/extraordinarybbq.com\/wp-json\/wp\/v2\/posts\/2245"}],"collection":[{"href":"https:\/\/extraordinarybbq.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/extraordinarybbq.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/extraordinarybbq.com\/wp-json\/wp\/v2\/users\/1011"}],"replies":[{"embeddable":true,"href":"https:\/\/extraordinarybbq.com\/wp-json\/wp\/v2\/comments?post=2245"}],"version-history":[{"count":14,"href":"https:\/\/extraordinarybbq.com\/wp-json\/wp\/v2\/posts\/2245\/revisions"}],"predecessor-version":[{"id":7061,"href":"https:\/\/extraordinarybbq.com\/wp-json\/wp\/v2\/posts\/2245\/revisions\/7061"}],"wp:attachment":[{"href":"https:\/\/extraordinarybbq.com\/wp-json\/wp\/v2\/media?parent=2245"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/extraordinarybbq.com\/wp-json\/wp\/v2\/categories?post=2245"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/extraordinarybbq.com\/wp-json\/wp\/v2\/tags?post=2245"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}