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Why do we wrap

post #1 of 11
Thread Starter 

Is there a culinary, scientific reason why we wrap meat tight in plastic wrap after a rub, as opposed to just putting it in a container with a cover or just on a platter?

post #2 of 11
No scientific reason that I know of. For years I used to do that or vac pac. Now I just rub right before I put the meat in the smoker. Haven't found any difference in flavor.
post #3 of 11

That sounds like a good question for ChefJJ or some of the other trained chefs here.  Often times, there is science behind the accepted cooking and prep methods we use.  Other times, I think we do things a certain way simply because that's the way other folks are doing it.  I'd be interested to hear what the experts say.

 

Red

post #4 of 11

Vac-Pac, does help flavors penetrate faster. Vac Tumblers work the same way. As far as wrapping in plastic or just placing in a pan to confine juices from making a mess...Rubs act like a dry brine. As juices come out and mix with the spices and salt, they make a flavorful liquid that pentrates the meat, to a point, and adds flavor. The more of that liquid that is held up against the meat the more that gets in. Does this make a huge difference on a big hunk of meat like a Butt? Not unless you let it rest in the refer several days. This is often the reason guys see little difference between overnight and rubbing before going in the smoker. Smaller cuts like Ribs and CSR's will see a bigger difference rubbing a day or two ahead...JJ

post #5 of 11
Thread Starter 

thanks everyone for your feedback and info.  I've always been one who likes to know WHY we do what we do.

post #6 of 11

My reason is about as non-scientific as it gets - the meat fits better in my fridge wrapped as opposed to a container, even if I need to put it on a cookie sheet for seepage.

post #7 of 11
I'm with Dirtsailor, used to rub and wrap, now, I slather, rub, and toss on the grate.
post #8 of 11
It seems that most of the time when I wrap with saran or whatever, the next day a lot of the rub just comes off with the wrap. Mostly now I just rub in the morning and let it sit on a plate or in a bowl for a little while til it looks good and wet.
post #9 of 11

I got to play Devils Advocate here, in a lighthearted manor.:biggrin:...Rubbing ahead makes no difference?...Marinate Beef for Jerky overnight...or...Just Dip and Smoke? Rub Spiced Dry Cure on Belly, bag and rest 7 days per inch, turning to allow liquid to contact all areas...or...Rub Belly with Spiced Dry Cure, rest while preparing smoker, smoke to desired color? Yes the examples are thinner than a Butt, however, it's all essentially the same. We put something to flavor the meat on the outside and give it some " time " to get on the inside. The more time you give the Rub on the meat, the more flavor you get in the meat...JJ:devil: 

post #10 of 11
Quote:
Originally Posted by Chef JimmyJ View Post

I got to play Devils Advocate here, in a lighthearted manor.biggrin.gif ...Rubbing ahead makes no difference?...Marinate Beef for Jerky overnight...or...Just Dip and Smoke? Rub Spiced Dry Cure on Belly, bag and rest 7 days per inch, turning to allow liquid to contact all areas...or...Rub Belly with Spiced Dry Cure, rest while preparing smoker, smoke to desired color? Yes the examples are thinner than a Butt, however, it's all essentially the same. We put something to flavor the meat on the outside and give it some " time " to get on the inside. The more time you give the Rub on the meat, the more flavor you get in the meat...JJ:devil:  

I'm just getting lazy in my old age. biggrin.gif
post #11 of 11
Quote:
Originally Posted by CrankyBuzzard View Post


I'm just getting lazy in my old age. biggrin.gif

Quilty as well. Wife, kids, getting all the ducks in a row, I too am frequently not organized enough to make the rub and prep in advance. Many a hunk of meat sees rub minutes before hitting the smoker. I just wanted to point out that there is a valid reason to rub and rest if so inclined...JJ

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