Last weekend's BBQ festival made me rethink everything I know about wrapping meat

In my experience, I've always avoided wrapping my brisket, thinking it's not true BBQ. But at the festival, a pitmaster from Kansas City argued that wrapping in foil, or the Texas crutch, is key for juicy results. On the flip side, a Texas pitmaster said going without wrap gives the best bark and flavor. I tasted both, and honestly, they were both great. Now I'm stuck wondering if I've been doing it wrong. What do you all think? Is wrapping a good move, or does it take away from the skill?

5 comments

5 Comments

palmer.betty4d ago

Wrapping just covers up bad temperature control.

uma1514d ago

This whole debate reminds me of the coffee snobs who fight over French press versus pour-over. My local shop has two baristas who nearly came to blows over which method "respects the bean" more. It's the same thing with tools versus skill, you know? Some people act like using a better tool means you're cheating, not that you're smart. Honestly if both cups of coffee (or plates of brisket) taste good, the fight just seems like a way to feel superior.

matthew_wilson224d ago

Last weekend's BBQ festival has me wondering if we'll argue over wrapping hot dogs next.

elizabethf933d ago

What's next, a big fight over using foil or wax paper for hot dogs? I saw people at the festival getting real angry about brisket wraps, so hot dogs could be the next thing. It's funny how we make such a big deal out of how food is cooked. If the hot dog tastes good, does it really matter how you wrap it?

fionalewis4d ago

Wait, that coffee fight @uma151 mentioned is spot on. If wrapping is just a tool, then calling it a crutch is like saying a thermometer is cheating. Does the "skill" really matter if both methods get great results?

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