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Bucknut,the unwrapped method you used should have done your fine job.As to wrapping,it may not hurt the process,but is a step used when there is a particular need.

The folks at amazing ribs address it this way.
" But it can really mess up your bark and remove a lot of rub. And it is really not necessary for this cut of meat. There is a lot of fat and connective tissue and even though it will take longer without the crutch, it will still be very tender and juicy."

"I never bother with the crutch when cooking at home. Beginners should skip this step. The benefits are minimal and it just makes the whole process more complicated. You'll still have killer meat. Focus on temperature control and fire management".

Now there are still reasons when a cook might need to foil butts,but typically it is just an extra step-unless you have to use it.

Just a thought to help keep it K.I.S.S.

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