Ahhhh.. The age old question, "to wrap your meat or not to wrap your meat". Such an important decision that is usually decided in the heat of "Battle" often with unintended consequences. I for one have always been a wrapper. Seeing the cat looking for scraps had me laughing. You should have let the cat make a choice on favorite. Great video as usual Smitty.
Thanks for the video. I just did a couple pork butts less than a week ago, they averaged about 9lbs each. I used an Oklahoma Joe offset grille, using wild cherry wood. I smoked unwrapped till about 165° then wrapped placed them in a foil pan, allowing me to keep more juice's to about 200°. Turned out pretty good if I say so myself.
This is the perfect grill for this experiment. All things should be equal, like airflow and temperature. It really eliminates a lot of the variables. Thanks for taking the time to do this Sandy.
I appreciate your support Elvin. You are exactly right as far as the setup. Both butts were within about 2 degrees internal before the wrap. Thats about as close as you can get.
hey just got to watch this I want to say I like the idea of you doing a comparison cook on the same meat and same cooker/smoker it give me (and others) a great insight into what we might like wrap or unwrap ............this channel has really helped me ....bid thank you both for sharing part of your life with me ...
🤣🤣🤣 I thought Northern folks say Pea-Can instead of Pecan. I'm Texas born and raised and it's always been Pecan. My good friend from Brooklyn, NY says Pea-Can and it's hilarious everytime he says it
Great video as always! Thanks for showing us a side by side comparison. I love to wrap mine for all the great juices. Love that Traeger XL! Wish they still made them.
What about wrapping with butchers paper, I reckon it’s right in the middle of not wrapping and using foil. Your still get a pretty good bark and get to get some juice from the meat. Any one else agree? I believe butchers paper breathes just a little bit which helps keep the bark, is this right?
So I’m thinking about doing a slow and low pork butt overnight at 200 degrees on my pellet grill. I’ve seen videos so it this way and they take a long time without wrapping. Can you still wrap it with this method?
@@astapovich940 I did actually and it turned out great! One thing I would recommend is adding something like apple juice inside the wrap to add some flavor
If I had to pick from those two, I would go with the unwrapped one. I know it's more tender with the foil, but I like bark and whenever I wrap it, it's just swimming in liquid. The problem is my patience level is not very high.
Everyone is different. That’s why we have choices. Sometimes I wrap if I need to speed up the cooking process or want a more tender product. Other times I don’t for more bark. Good either way. As far as foil, I’ve never experienced any aluminum taste, and research shows there is zero effects on adults from cooking with aluminum. As a matter of fact, the majority of aluminum in the body is ingested through your diet(food). Thanks for the comment.
Great video but I believe most people prefer a small amount of fat in their meat due to fat adds flavor. I personally eat no meat that has no fat in it. I know it is told that fat is unhealthy but I know what I prefer. Thanks !
I think fat is healthy...as a matter of fact my wife and I are on (for the most part) a keto diet. With that being said, I like the internal fat on a pork butt vs the outer fat that doesn't render and has an undesirable texture/taste. Thanks for your comment William! Cheers
If you're putting sauce on them anyway, I don't see how the small "juicy-ness" difference matters. I love them both ways, but prefer going the full distance when time permits for that more full flavor. Yea, there's a point where alot of people say it doesn't absorb any more smoke and that's true....but the bark itself still continues to flavor up. I love them to look burned when they're done.
Wonder if a light injection would help that. I’ve always wrapped but going to try no wrap today. Learned im more a fan of crispier pull pork . Have always had to broil for 3-4 minutes in the oven after pulling a wrapped butt. Not a fan of mushy pork. But at the same time don’t want it to dry out too bad. Think I’ll try a light injection and keep up with the spritz. Would love to hear your thoughts
Running from an offset??? I own a 24 x 48 LSG offset! I own charcoal grills, rocket stoves, barrel cookers........maybe we can get together. I live in Georgia......name the cooker and we will have a little contest. I can make a smoker with some concrete blocks, a piece of tin, and an old rack from an oven...doesn't matter to me. Running from an offset? Your name fits you.
@@JusPiddlinBBQ well cook on a offset, sorry for Roughing up your nerves 💯💯💯here in the LONE STAR STATE 🇨🇱🇨🇱🇨🇱🇨🇱🇨🇱we believe in a offset , ALL DAY EVERY DAY💯
Lol... I was laughing at the cat.. that happens at my house too lol
I always wrap one and leave one unwrapped and pull and mix both you get the best of both bark,juice and tender.
One of the best tutorials I have watched and believe me when I say that I have many hours of videos under my belt. Great job!
Wow, thanks!
The cat during the taste test--priceless!!!!
Great video. Cat is cracking me up!
I lost it with that cat!
Ahhhh.. The age old question, "to wrap your meat or not to wrap your meat". Such an important decision that is usually decided in the heat of "Battle" often with unintended consequences. I for one have always been a wrapper. Seeing the cat looking for scraps had me laughing. You should have let the cat make a choice on favorite. Great video as usual Smitty.
Your Cat agrees, I laughed when I saw that..... I call that a Cat Scan ... LOL
I don't wrap my butts but I put a pan underneath the meat to captute the drippings. After pulling just add the dripping back in.
Thanks for the video.
I just did a couple pork butts less than a week ago, they averaged about 9lbs each. I used an Oklahoma Joe offset grille, using wild cherry wood. I smoked unwrapped till about 165° then wrapped placed them in a foil pan, allowing me to keep more juice's to about 200°. Turned out pretty good if I say so myself.
This is the perfect grill for this experiment. All things should be equal, like airflow and temperature. It really eliminates a lot of the variables. Thanks for taking the time to do this Sandy.
I appreciate your support Elvin. You are exactly right as far as the setup. Both butts were within about 2 degrees internal before the wrap. Thats about as close as you can get.
I’ve done both, also I’ve done butcher paper vs aluminum foil. All were great products
At 16:10 the cat is like I want some, it smells good.
hey just got to watch this I want to say I like the idea of you doing a comparison cook on the same meat and same cooker/smoker it give me (and others) a great insight into what we might like wrap or unwrap ............this channel has really helped me ....bid thank you both for sharing part of your life with me ...
I prefer the wrap. Loved the video, thanks for doing it.
I love to wrap and I love the cat! Great video...
Always been interested in this topic, thanks for doing a great video on it!
Glad it was helpful!
@ 16:10 the cat drops in to critique😂
🤣🤣🤣 I thought Northern folks say Pea-Can instead of Pecan. I'm Texas born and raised and it's always been Pecan. My good friend from Brooklyn, NY says Pea-Can and it's hilarious everytime he says it
In the south Mississippi valley we say Pa-Con.
Great video as always! Thanks for showing us a side by side comparison. I love to wrap mine for all the great juices. Love that Traeger XL! Wish they still made them.
Great cook. I just made one Saturday and added Kosmos Q Peach Jalepeno rib glaze in the wrap. It came out great. Cheers !
Sounds amazing! Cheers!
Great video Smitty!
What about wrapping with butchers paper, I reckon it’s right in the middle of not wrapping and using foil. Your still get a pretty good bark and get to get some juice from the meat. Any one else agree?
I believe butchers paper breathes just a little bit which helps keep the bark, is this right?
I notice you haven't used your Grilla Silverbac in a while. Any issues with it?
No issues Mike. I just wasn't using it much, and had a local guy new to bbq'ing so I sold it to him. He is enjoying it. Thanks for the comment.
Nicely done my man. 👍
Great video! I’ve always been a wrapper! I guess I sacrifice a better bark for more tender meat! I’m glad you made the comparison. Enjoyed it. Subbed!
To wrap, or not to wrap, then if you wrap is it foil or is it butcher paper. That is the question.
For the unwrapped version, does the bark have any bitter taste compared to the wrapped version? Love the cat sneaking in to get a sniff!
My old lady always wanted it rapped but I prefer unwrapped . Sometimes she likes it that way . Go Figure !!!!!
Mr.Whiskers wants to offer an opinion
I personally like the fat to be mixed in with my meat. Everyone has their preferences
What traeger model is that??
Traeger XL
So I’m thinking about doing a slow and low pork butt overnight at 200 degrees on my pellet grill. I’ve seen videos so it this way and they take a long time without wrapping. Can you still wrap it with this method?
Did you do it? I did. 17 hours. Was awesome.
@@astapovich940 I did actually and it turned out great! One thing I would recommend is adding something like apple juice inside the wrap to add some flavor
If I had to pick from those two, I would go with the unwrapped one. I know it's more tender with the foil, but I like bark and whenever I wrap it, it's just swimming in liquid. The problem is my patience level is not very high.
Without patience there is no BBQ 🫡
@@AudiophileTommy I know. I lknow.
Prefer great bark. Crazy to wrap as it softens the bark. Also, I don't like the aluminum taste and the obvious health issues cooking with aluminum.
Everyone is different. That’s why we have choices. Sometimes I wrap if I need to speed up the cooking process or want a more tender product. Other times I don’t for more bark. Good either way. As far as foil, I’ve never experienced any aluminum taste, and research shows there is zero effects on adults from cooking with aluminum. As a matter of fact, the majority of aluminum in the body is ingested through your diet(food). Thanks for the comment.
Great video but I believe most people prefer a small amount of fat in their meat due to fat adds flavor. I personally eat no meat that has no fat in it. I know it is told that fat is unhealthy but I know what I prefer. Thanks !
I think fat is healthy...as a matter of fact my wife and I are on (for the most part) a keto diet. With that being said, I like the internal fat on a pork butt vs the outer fat that doesn't render and has an undesirable texture/taste. Thanks for your comment William! Cheers
Try removing all the external fat and go with the internal fat.
Poor kitty
Great video. I haven't smoked a butt unwrapped, is it just as juicy as a wrapped one? Thanks
Not quite, but the bark is better so it is a trade-off. Try is and see which one you prefer.
@@JusPiddlinBBQ Sounds good to me. I might get one in a couple of weeks and try that. Keep Smoking!
If you're putting sauce on them anyway, I don't see how the small "juicy-ness" difference matters. I love them both ways, but prefer going the full distance when time permits for that more full flavor. Yea, there's a point where alot of people say it doesn't absorb any more smoke and that's true....but the bark itself still continues to flavor up. I love them to look burned when they're done.
Wonder if a light injection would help that. I’ve always wrapped but going to try no wrap today. Learned im more a fan of crispier pull pork . Have always had to broil for 3-4 minutes in the oven after pulling a wrapped butt. Not a fan of mushy pork. But at the same time don’t want it to dry out too bad. Think I’ll try a light injection and keep up with the spritz. Would love to hear your thoughts
❤😾🤣
Trim the fat off leaving just a little of fat,
Or score the fat on the butt
I like raw dog myself
250 is too much for no wrap
Then don't do it.
Just please don't wrap the cat....
Why are so many men running from the OFFSET SMOKER?🤔🤔🤔🤔🤔💯🇨🇱🇨🇱🇨🇱🇨🇱🇨🇱🇨🇱🇨🇱🇨🇱🇨🇱🇨🇱🇨🇱
Running from an offset??? I own a 24 x 48 LSG offset! I own charcoal grills, rocket stoves, barrel cookers........maybe we can get together. I live in Georgia......name the cooker and we will have a little contest. I can make a smoker with some concrete blocks, a piece of tin, and an old rack from an oven...doesn't matter to me. Running from an offset? Your name fits you.
@@JusPiddlinBBQ well cook on a offset, sorry for Roughing up your nerves 💯💯💯here in the LONE STAR STATE 🇨🇱🇨🇱🇨🇱🇨🇱🇨🇱we believe in a offset , ALL DAY EVERY DAY💯