- Dec 7, 2016
- 38
- 10
We all know Aaron Franklin wraps his brisket with paper. Has anyone else used that method for ribs or butts?
I haven't used paper but think it would be fine, but as far as a tight wrap of foil being more effective over a loose wrap, I have to disagree with that.
For wrapping to be effective it needs to be tightly done. The idea is to hold
in the the steam escaping from the meat. For that reason foil has an advantage
over paper.
I was speaking of butts &brisket. You don't get a "stall" on ribs so if you wrap ribs its to keep them juicy & get the flavor the glaze to perpetrate.
I haven't used paper but think it would be fine, but as far as a tight wrap of foil being more effective over a loose wrap, I have to disagree with that.
I never wrap Ribs tightly if I foil, I foil in steamer pans and it's quite effective, of course YMMV.
Butts/Picnics I will wrap directly.
Ah Hah! We've finally caught the glaze perpetrator!
I was speaking of butts &brisket. You don't get a "stall" on ribs so if you wrap ribs its to keep them juicy & get the flavor the glaze to perpetrate.
Not to keep the steam in and help with the cook.