Well turned 50 this year and got to do the cleansing and camera procedure. I have trouble with anesthesia so while nothing dramatic I'm really slow shaking it off, think not drunk but light buzz all day. Well that led to a binge watching of Q competition on Destination tv channel. Some things I have questions about.
1. They wrapped almost everything 95% of what I saw. Ribs of all kinds beef, pork whether st louise or BB or country style and brisket flat of course. I'm sure part is to meet time constraints of turn in time. But does that equal better taste since it is competitive cooking with flavor being a factor. On here just me guessing I think it's a split. When topic comes up most say don't matter unless bark or time is a major factor.
2. Ribs - beef or pork just about all used squeeze butter and brown sugar in the wrap. Sugar for caramelization after unwrapping I'm sure. Ive read the discussions on here about the sugars in rubs. The butter however is new for me. They were claiming adding moisture back.
So are these things comp only or does the backyard guy need to look at or apply more often, in particular the butter. Do they pro comp guys have a start time that forces wrapping or they just think it's better for moisture retention.
1. They wrapped almost everything 95% of what I saw. Ribs of all kinds beef, pork whether st louise or BB or country style and brisket flat of course. I'm sure part is to meet time constraints of turn in time. But does that equal better taste since it is competitive cooking with flavor being a factor. On here just me guessing I think it's a split. When topic comes up most say don't matter unless bark or time is a major factor.
2. Ribs - beef or pork just about all used squeeze butter and brown sugar in the wrap. Sugar for caramelization after unwrapping I'm sure. Ive read the discussions on here about the sugars in rubs. The butter however is new for me. They were claiming adding moisture back.
So are these things comp only or does the backyard guy need to look at or apply more often, in particular the butter. Do they pro comp guys have a start time that forces wrapping or they just think it's better for moisture retention.