wrapping meat up for the last part of cook time

Former Member

My father in law has a cook shack just like mine. He has cooked on his for a much longer time.

He believes its best to wrap the butt or ribs for the last hour of cooking. I have read things that say thats not the way to do it.

Is there any reason why i wouldnt?

4/25/079:06 PM

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Former Member

He is probably from the old school of smoking meat on an offset or similar where foiling is necessary to retain moisture. CookShack smokers are made to retain moisture inside, causing a moist cooking environment. He would be just as well off taking the meat from the smoker and wrapping in foil for an hour. You are right.

4/25/079:38 PM

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tomMember

Like GLH said.

The Cookshack can be too moist.

If you pay attention to your amount of wood,you should not have oversmoked meat.

Now foil can be used to speed up the cook,if you get behind.

You are then steaming/braising the meat.

4/26/0710:22 AM

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