Easy way to wrap meat - foil or paper

[noboundaries]

I'm generally not a wrapper, but I was running out of frozen smoky jus so decided to wrap a packer this morning.

The reason I don't like wrapping is it can be a pain in the wind, juices can run everywhere, and now you got a mess to clean up. I tried something new this morning I've never seen anywhere and it worked GREAT. Fast and clean with zero mess.

Grab a roasting pan, a big one like you'd use with a turkey. Lay one sheet of 18" HD aluminum foil (or butcher paper) across the width of the pan and press it down into the pan. Make sure each flap it is long enough to cover the meat. Do the same thing lengthwise. If using foil, use this order if adding hot liquid or the liquid will run between the layers.

Carry it to the smoker. Add the meat. Seal it up. Put the meat back on the smoker. The pan remains clean, takes a minute at the smoker, the meat remains hot, and no mess!

 

[gmc2003]

I like to use the disposable aluminum pans when I wrap. We have a ton of them leftover from when our
daughter got married. I just put the meat in the pan on a small wire rack add whatever liquid I'm using and wrap the top. Easy, quick and no mess.

Chris

 

[flatbroke]

Good thinking

 

[D.W.]

That's pretty much how I do it, super easy and no mess . Those pans are "cheap" in bulk at Costco compared to a regular grocery store, I always make sure to have a good supply on hand.

 

[noboundaries]

I've used pans, but like the tight wrap a bit better. With the limited space in a 22.5" WSM, a tight wrap saves space.

 

[noboundaries]

Smoking instincts can serve one well. 200-245F overnight. Wrapped the packer at 10 hours and an IT of 181F. Opened vents and chamber temp climbed to 280-285F. IT climbed really fast, surprisingly so, hitting 207F an hour later at 8:30 am. Probed for tenderness and it was almost there. Didn't have the jiggle I like to feel, though, but close.

Brought it inside and stuck it wrapped in the pan in a 170F oven for 3.5 hours until lunch. 170F is them minimum on my oven, but it is also a temp where collagen continues to melt. The result was juicy and melt in your mouth tender for both the flat and the point.

Just used Montreal SS on the meat. No dry brine. Rubbed, loaded, smoked.