No wrap, no spritz, when right?

[bob1715]

Hi,

I use a pellet smoker and I like to keep things simple. Preferrably, I would want all the meat I smoke to be no wrap, no spritz. I wouldnt even want to peek.

I did that today with beef dino ribs at 225F and it took me 10 hours to get to 202F internal temp. I know I shouldnt base on temperature, so I also did some probing but I never got the tenderness I wanted. The result was a dried out and chewy ribs, it was almost inedible. No water pan by the way.

I'm wondering if there are things I should first look for in a meat before deciding whether I could proceed with no wrap no spritz?

Thank you

 

[Hockeydudde]

When you say dried out, was it the surface was like jerky?
Or the meat was dry when chewing it?

Under done meat is dry, so if it didn't probe tender, it'll be dry.

If the surface was like jerky, that's a separate issue which water pan, spritzing and or wrapping can help.

 

[bob1715]

When you say dried out, was it the surface was like jerky?
Or the meat was dry when chewing it?

Under done meat is dry, so if it didn't probe tender, it'll be dry.

If the surface was like jerky, that's a separate issue which water pan, spritzing and or wrapping can help.

Oh yes! That's exactly what happened. The surface was like jerky. So in that case, I should have wrapped, right? Is there a way of knowing though if a particular meat could do away with wrapping and spritzing? Or stated another way, what should I look for in a meat if I dont want to wrap or spritz?

 

[normanaj]

In the end probe tender will be the deciding factor as when to pull them off.

 

[912smoker]

Hi,

I use a pellet smoker and I like to keep things simple. Preferrably, I would want all the meat I smoke to be no wrap, no spritz. I wouldnt even want to peek.

I did that today with beef dino ribs at 225F and it took me 10 hours to get to 202F internal temp. I know I shouldnt base on temperature, so I also did some probing but I never got the tenderness I wanted. The result was a dried out and chewy ribs, it was almost inedible. No water pan by the way.

I'm wondering if there are things I should first look for in a meat before deciding whether I could proceed with no wrap no spritz?

Thank you

At 202 they should not have been overdone. Last beef ribs I did went to 207 IIRC before they were probing tender all over. Temp is just an indicator, for me, when to start checking for tenderness.
I usually wrap around 170 or so. Once the bark is fully set and I reach the desired color.

Keith

 

[Hockeydudde]

Oh yes! That's exactly what happened. The surface was like jerky. So in that case, I should have wrapped, right? Is there a way of knowing though if a particular meat could do away with wrapping and spritzing? Or stated another way, what should I look for in a meat if I dont want to wrap or spritz?

I personally wrap everything. But have noticed that leaner meats are much more susceptible to surface drying out. Grass fed beef in particular. I've considered basting with tallow one time instead of wrapping, but never actually tried it.

 

[kelbro]

The Dino ribs that I buy usually have to go to 207-210 to get probe tender. I give them a spritz and wrap them at around 170.

 

[thirdeye]

I'm wondering if there are things I should first look for in a meat before deciding whether I could proceed with no wrap no spritz?

Wrapping is a tool, not a rule. But wrapping has some benefits... For example if your food is too smokey, wrapping a little early will prevent that. Or if you dry out things like ribs, wrapping will keep food moister. And if you need to speed up your timetable, wrapping will work for that. I think a meat's fat content and thickness are two things I look at before deciding whether to wrap, and for how long.

I use a pellet smoker and I like to keep things simple. Preferrably, I would want all the meat I smoke to be no wrap, no spritz. I wouldnt even want to peek.

Simple is good. But being a hands-on barbecue cook can take your food to a higher level. I shoot for a combination of flavor, tenderness, and moistness, in that order. But I recommend learning what it takes to make meat tender and moist first... then work on flavor.

In the early days of the original Green Egg forum, many of the early ceramic cooks would take great pride in not opening the dome for hours. But it wasn't always practical.

 

[Smoke-Chem BBQ]

If I'm cooking anything for more than a few hours, I'm using a water pan, and (depending on what I'm smoking) spritz, mop, baste, wrap...things to keep the meat moist. I understand some folks can turn out good BBQ without resorting to such measures, but I like the way the food turns out when I take steps to keep the moisture content in.

 

[schlotz]

Well, first I would ask have you verified your smoker's temp with a calibrated thermometer? Built-in thermos are notorious for being inaccurate. Dinos, just like briskets, can be smoked at a number of temps. Personally I go for 275-280º and start to probe after 7 hours. Key to being done is probing until they are tender. If not wait 15-20 min and probe again. Repeat until they get there. Never go by temp!

 

[chopsaw]

If I run my pellet grill for that length of time I have to spritz , or the convection effect of the fan drys the surface out to much .

 

[IronHavoc]

I have a Mak 2 Star, I have smoked ribs, many times on it without wrapping, without spritzing, and now water pan. I found on mine cooker to get best results in this manner to run the temp at 275deg. The ribs turn out pretty good. Are they the best ribs I do, no, are they the easiest, yep

Dont know if this helps you at all.

 

[thirdeye]

I understand some folks can turn out good BBQ without resorting to such measures, but I like the way the food turns out when I take steps to keep the moisture content in.

If we rate 'good BBQ' as a B or B+, retaining moisture moves it into a grade of A. I can't even remember the last time I cooked chicken or pork without brining, injecting or both.

 

[sandyut]

Well, first I would ask have you verified your smoker's temp with a calibrated thermometer? Built-in thermos are notorious for being inaccurate. Dinos, just like briskets, can be smoked at a number of temps. Personally I go for 275-280º and start to probe after 7 hours. Key to being done is probing until they are tender. If not wait 15-20 min and probe again. Repeat until they get there. Never go by temp!

I have a Mak 2 Star, I have smoked ribs, many times on it without wrapping, without spritzing, and now water pan. I found on mine cooker to get best results in this manner to run the temp at 275deg. The ribs turn out pretty good. Are they the best ribs I do, no, are they the easiest, yep

Dont know if this helps you at all.

ABOVE!

I use a Rec Teq, I run most cooks of beef rubs, brisket, pork butt etc at 275. no wrap, no spritz, never used a water pan. done when probe tender. Baby back s I run at 250, no wrap, no spritz. nothing is ever dried out. rub, cook, probe, eat. keep it simple!

 

[bob1715]

Well, first I would ask have you verified your smoker's temp with a calibrated thermometer? Built-in thermos are notorious for being inaccurate. Dinos, just like briskets, can be smoked at a number of temps. Personally I go for 275-280º and start to probe after 7 hours. Key to being done is probing until they are tender. If not wait 15-20 min and probe again. Repeat until they get there. Never go by temp!

I've checked the temp with 2 other thermometers and there was just +/- 2C difference in them. I had success with other kinds of meat so I'm guessing it's not the temp.

I actually never go by temp. I only use it to know when I should start probing. The reason I pulled despite it being tough was because I knew it was already too dry and it was never going to be tender.

Could it be that I used too low of a temp? 225F.t

I have a Mak 2 Star, I have smoked ribs, many times on it without wrapping, without spritzing, and now water pan. I found on mine cooker to get best results in this manner to run the temp at 275deg. The ribs turn out pretty good. Are they the best ribs I do, no, are they the easiest, yep

Dont know if this helps you at all.

I think I should do 275 next time. In your case, what do you think would happen if you do 225?

ABOVE!

I use a Rec Teq, I run most cooks of beef rubs, brisket, pork butt etc at 275. no wrap, no spritz, never used a water pan. done when probe tender. Baby back s I run at 250, no wrap, no spritz. nothing is ever dried out. rub, cook, probe, eat. keep it simple!

I Will try a higher temp next time. By the way, why the lower temp in baby backs?

 

[sandyut]

I Will try a higher temp next time. By the way, why the lower temp in baby backs?

Honestly, its just the temp I picked up from some great guys on here, it works great and is very predictable 6 hour cook. no science involved.

 

[schlotz]

At 225º the Dinos will definitely take longer vs running at 275º. Can longer contribute to drying out the meat? Not sure it actually does but every piece of meat can be different. Never had the issue running at 275º-280º. Also use a MAK 2 Star with no water pan.

Brisket On-A-Stick - Labor Day Love

Since the smoker will be doing all the work, I think it's fair to relax and let it do its thing. Going Texas all the way, 50/50 Salt & Pepper. 2 hours at 185º then will bump to 280º until done. More to come....

www.smokingmeatforums.com

 

[JIMSMOKES]

I've never been able to cook on a pellet grill without spritz or wrap and sometimes both. Oops fergot jerky or sausage.
They fan blowing the heat drys. Besides you can add some subtle flavors with spritz. My favorite one for beef is cheap rye bourbon and water. Pork I go fruits, ACV and water.