Sure thing!Thank you for your input, great idea!
Unless I am cooking at a very low pit temp, for like 15 or 16 hours, I wrap when I get the color I want, mostly because I like the texture of the meat and the foil juices. However, foil or butcher paper are NOT your only choice.... you can do what I call a hybrid wrap.So I'm smoking PP. Questions is should I wrap it at the stall, if so should I wrap with foil or butcher paper?
Thanks in advance!
Great perspective and absolutely true!It's all good. Foil is a tool, not a rule. If it fits in with your style of barbecue.... use it.
In a very different setting one evening, many years ago, I asked a competition BBQ cook about foil, and he said "... if you say you don't use foil, you're either lying, or loosing" . On the flipside, competition barbeque is a one-bite world and does not resemble backyard barbecue at all.
Reflecting back about 40 years ago, the first Memphis In May competition was held. The winner used on an old school horizontal barrel cooker, and some foil.
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