Thanks for the reply JJ I personally never wrap anything just my way.
Straight Smokin' gives the most flavor but takes time and fuel. Foiling cuts down on cook time and tendrizes more but without doing the dance of smoking-foiling-unwrap and smoke some more, you loose some Bark texture. Paper is kind of a compromise. Has " some " of the speed advantage of foiling but also let's more smoke in with only some bark softening. No one BEST way to do it. What you use depends on how much Time you have to spend cookin and the Attributes of Q you value most...JJ
Hi, Warren I am like you, I don't foil unless I have to . Several weeks ago da Ricksta and I had this same conversation. I sent him a link where Aaron Franklin smoked 3 biscuits and he and another chef checked them out It was informative. Jted
I know a lot of what we do is personal preference and as long as its what you like that's fine. My question is why do you do it the way you do and why? I've seen on here where some do this way then they change and do it another and swear that its the better way to do it. Not looking for knock down drag out comments just why you do it that way maybe you feel better flavor or not as dry etc.
Hi, Warren I am like you, I don't foil unless I have to . Several weeks ago da Ricksta and I had this same conversation. I sent him a link where Aaron Franklin smoked 3 biscuits and he and another chef checked them out It was informative. Jted
I don't think so. Go with the pink stuff.Would the white paper the butchers use work for wrapping a brisket?
The white stuff has an inner plastic lining. That's why the pink paper is preferable, pal. (Just keeping my alliteration theme going.Would the white paper the butchers use work for wrapping a brisket?