I like to wrap briskets in butcher paper, pork and beef ribs get wrapped in foil and pork shoulders get placed in a foil pan sealed with foil. The pan method for us seems work best for reheating. I like to reincorporate the juices back in and since we are empty nesters, we may get 2-3 meals out of bagged leftovers.
@Sean-xg3wv22 күн бұрын
So, I wrap my tri-tip after a long slow smoke, while I reverse sear, I put it on top of my smoker while it’s getting up to temp!! It’s amazing!! It doesn’t lose the temp in the cooking process…my pro tip!! I’ve shared this with many of my bbq buddies..excellent results!! Love your content!!💪🏻😎
@cthompson718417 күн бұрын
I use butcher paper most often……I love hearing all types of tips
@donnyarmstrong955924 күн бұрын
Morning Suzie & Family I was somewhere in the middle of both wrap & raw dog for ribs, let me explain. I was (read: a few years back) a huge fan of a modified 3-2-1 method, I would smoke the ribs for roughly 2-3 hours and then wrap them, foil, adding butter, honey & bourbon, for a couple hours. I would then put them on the grill (hot & fast) for the last part of the cook, this allowed the bark to stiffen up, and if we were in the mood I would sauce them for the last 5-10 min or so. Since we are now getting to the upper end of our 60's, things that are a bit tougher/chewy/crunchy are not as desirable (can you say, softer is better), I now stick with the more traditional 3-2-1 method. I have always used foil. For us it results in easier, less messy, clean up because our place is small. Living my best La Vida Loca here in southeastern Arizona
@TXsilvy24 күн бұрын
I raw dog it unless the meat gives signs that it needs to be wrapped. My best cooks come from full raw dog and my worst cooks come from ignoring the signs and forcing an unwrapped cook. Be flexible and the results will be the best possible for that particular cut. I’ve cooked racks of ribs on the same pit at the same time and had to wrap some racks while finishing off others unwrapped.
@TheGrizzledBoar2023 күн бұрын
Well now... I, too, am a Raw Dogger... but now I need to know what these signs are you see that suggest wrapping is a safer route. I guess I make bad life decisions.
@brickit2622 күн бұрын
Bareback all the way gotta keep it moist tho with a quick sprits
@Virgin4lyfe42022 күн бұрын
I know you had so much fun typing raw dog on her channel
@stevecagle231710 күн бұрын
I was just catching up on videos while I was making out my list for the store. The title reminded me to pick something up at the pharmacy.😉😂 I'm learning a lot from y'all to try in the spring! 🤤😋
@MikeinDavie24 күн бұрын
I always wrap spare ribs, occasionally baby backs, and have a wrap/braise process on the full packer brisket using the trimmings cooked down into tallow that’s 💰!!! No matter what tho, resting is key. 😃👍
@almostgem24 күн бұрын
Pork butt this past Sunday .... 165 - wrapped in paper. Added a bit of butter and bar-b-q sauce. Pulled at 202 and rested 30 mins. Flawless pulled pork. Thanks Susie ! Your recipes rock!
@stevenbrooklyn482519 күн бұрын
Love your tutorials I’ve done ribs both ways especially when I use one of your recipes. Never disappoint
@guybowers909424 күн бұрын
I always wrap my ribs and briskets, which just seems to help give them that extra flavor and tenderness.
@ClydeRichardson-c5x23 күн бұрын
Amen! I wrap and can share that the added flavor profile is dramatically more important to me than the bark.
@markszablewski661922 күн бұрын
Used to run raw dog' until I realized the benefits of using wraps to expedite the cook, acquire a certain texture, or enhance the smoke flavors, you can always learn new tricks while smoking/grilling..
@badaxelbrewski23 күн бұрын
ChudsBBQ wanders in, "Hey, have you tried the foil boat method?"
@RobertCalkins-e8h24 күн бұрын
Love you girl, I learned so much from you!
@Heygrillhey24 күн бұрын
Thanks a bunch for hanging around for all the shenanigans!
@RobertCalkins-e8h24 күн бұрын
@Heygrillhey you rock!
@mikechamberlain820821 күн бұрын
Is there any difference between foil and butcher paper for flavor?
@bamalaam23 күн бұрын
so many inunendoes to play with here haha. i always wrap my meat, and my bbq as well hahaha
@JBSmoke121 күн бұрын
Great explanation of wrapping!
@paul756uk224 күн бұрын
Good tips. I'm fairly new to pellet grills so building up my knowledge watching these videos and trying out different things.
@garytingler322224 күн бұрын
I am 100% in agreement with you. I have done raw dog version when I first started. I started wrapping many years ago. I wrap my ribs in foil and brisket in paper. I have not tried the boat method on brisket yet. What are your thoughts on the boat method? Keep up the great work.
@briangasseling348921 күн бұрын
Foil Boat - ala L&L/Chud
@CrazyBob135724 күн бұрын
You are the best and I love your channel so much ❤❤❤❤ You are the best Authority on this subject Bob Cooney. Ps are you still in Utah ?😮
@BenFeldman-kz7gt23 күн бұрын
Suzie, I still have great success with foil boat method, which as you know, is a hybrid of wrapping and not wrapping. Also, you forgot the best reason to wrap! So you can give your bbq as holiday presents!🤣 Keep up the great content!👍
@ChamoPeskdor24 күн бұрын
I always wrap my ribs with aluminum foil, never knew why but now my question is finally answered, thank you!
@fredschaffer733024 күн бұрын
GREAT educational video! If you wrap your ribs, not doing the 3-2-1 method ( which I hate ), how long to you smoke with them wrapped? BTW...LOVE the gloves, can" wait till I get mine!
@jamescereda262824 күн бұрын
Love you guys and your channel! You mentioned Tri-tip. I fellow worker brought . it was so tender w flavor ! I ask him how he cooked it. The only thing he would say is low and slow. I tried low&slow, and it sucked ! Any ideas? Love from Napa California
@johnhuddle944824 күн бұрын
Reverse sear
@praetorxyn17 күн бұрын
I prefer the Goldee's method of cooking raw then wrapping with tallow or a glaze for the rest.
@soumynonareverse780723 күн бұрын
I wonder, is a paperboat a thing or something we need to look into/consider?
@HungLikeScrat22 күн бұрын
Butcher paper only for me. I wrap when I'm about 10° to 15° from my finished temp goal. I never wrap before or during the stall. I add brown sugar/honey and clarified butter/tallow directly to the meat when I wrap if I'm going for sweet.
@RobertCalkins-e8h24 күн бұрын
Brilliant
@Homespunmusic24 күн бұрын
Ancient way "raw-doggin'" was my way and I wouldn't budge. Eventually, I became a foil person on a few applications. I use butcher paper on an even more infrequent basis. To be honest, I love no-wrap barbecuing. However, as I cooked more and more for gatherings of family and friends, I discovered wrapping was beneficial for all the reasons you described. The reduced cooking time being the big one. Thank you HGH for the awesome videos! Especially the "101" series.
@crushingbelial23 күн бұрын
In my experiences it is super cooker-dependent. Drum smoker at high heat for pork ribs? Definitely have to wrap b/c the bark will harden past a point I prefer. Cabinet/insulated? I next to never wrap b/c they tend to run pretty humid (perhaps it is also a function of the area of the US I live in). Offset? for my 250/500 gallon I don't wrap from a texture perspective but I consider it for a cook time decrease.
@LyftedDieSeL_Wv24 күн бұрын
That whiskey, peach barbecue sauce is fire on chicken thighs
@adamcoe24 күн бұрын
My general rule is if it's going to be sauced (and hence, a crispy crunchy bark isn't really a mega priority), wrap in foil, so usually I do ribs that way, though it's nice to do a dry rub/salt and pepper basic style rib now and again without sauce, so in that situation I'd go paper. Pork shoulder and brisket, same deal, almost always paper, once the meat is up to 160ish (or wherever it stalls out). That being said, for both brisket and pork shoulder, the foil boat method is a bit of a "best of both worlds" situation...the bottom portion of the meat braises (I usually put in a bit of stock and maybe a bit of butter and a clove of garlic in the foil with it), while the top stays in the smoke and continues to develop a nice robust bark, if you're a fan of bark. I really like little pieces of crispyish bark mixed in with the rest of the meat in a pulled pork sandwich, or if you're going to pull your brisket instead of slicing it.
@jasonathoma124 күн бұрын
I will usually wrap when I make pulled pork or ribs. It makes the meat tender and juicy.
@bob581722 күн бұрын
I always wrap at stall. I get to add extra flavors in.
@cacanjacowans54023 күн бұрын
I personally like the *KISS METHOD* then wrap as needed
@wilson_God_BBQ22 күн бұрын
I am a wrapper and I use both butcher paper and foil obviously depends on the meat and spatchcock turkey will be a no wrap I've already brined for 12 to 24 hours
@orional197724 күн бұрын
In the world of Competion BBQ the real conncern is how much beer you have on hand and if you have A/C or heat available in your trailer. :)
@RobertCalkins-e8h24 күн бұрын
Yoda of the BBQ
@lloydbethel25224 күн бұрын
I do wrap in foil. Just learning to wrap with butcher paper
@IkeThe9th23 күн бұрын
The title and audio is dang near a discussion on contraception, until I had time to sit down and watch. 😂😅 Phew, she’s talking about BBQ!
@sakostwwy190321 күн бұрын
Raw dawg pull and shoot method for me….er wait, what were we talking about again?😮
@Heygrillhey8 күн бұрын
haha get your mind out of the gutter
@RobertCalkins-e8h24 күн бұрын
Got a killer venison pastrami recipe for you..
@billturner442724 күн бұрын
Very hard, tough bark is not cool. We all love bark but I prefer it not have the consistency of tree bark. I like butcher paper on brisket and foil (with brown sugar, butter and bourbon) for pork ribs. Nothing wrong with a big dollop of tallow with the other goodies for pork ribs.
@michaelmurray557823 күн бұрын
I prefer to not wrap and get the additional smoke and texture, however the fam likes the texture from wrapping ribs because they prefer more fall off the bone…either way considering the origins of the colloquialism “raw dogging” I prefer not to associate that with anything I’m putting in my mouth.
@catztruck92923 күн бұрын
I always smoke then wrap. That goes for pork and beef. Kool channel, not sure what Hey Girl Hey means tho.
@Kro_man_tx23 күн бұрын
Don't you love it when a cute girl tells you to wrap your meat! That means the real cookin is about to begin! 🎉
@Gilbert-cd9rt21 күн бұрын
I like it better when they tell me that I don't have to wrap my meat.
@crystalpainter52024 күн бұрын
Better video to teach when and why to wrap
@larrya398924 күн бұрын
❤❤❤❤❤❤
@johncoffey864524 күн бұрын
Damnit... She's correct again.😁🤙 Keep the videos coming. Lots of people appear to be learning.🥃
@joelsense903124 күн бұрын
i wrap, because all the youtube knuckleheads tell me i should, lol
@Jimmer-Space8821 күн бұрын
Exactly
@Johnssouthencooking23 күн бұрын
When I grill ribs I don’t wrap 💪
@vinniemartinez612524 күн бұрын
My side chick loves when I wrap my meat before I put it in. 😅🤣😂
@iamcyberpunk6824 күн бұрын
TRUSYT ME I ALWAYS WRAP MY MEAT OR ITS CHILD SUPPORT FOR 18 YEARS