Well like most things this isn’t an easy answer, and you’ll find a range of opinions on the matter. Instead of pleading my case on what is correct I’m just going to try to share the advantages and disadvantages of wrapping your meat in the smoking process. Wrapping can be associated with many different cuts of meats but where we believe this is really an important decision, is when you are talking about larger cuts like pork butt and brisket.
The benefits or reasons to wrap have a lot to with reducing the cooking time, while keeping the meat moist and tasty. Larger cuts of meat will push out moisture as they heat internally, typically starting at around 140° F and will continue to push liquid out as the temperature rises internally. The evaporating moisture on the outside will work to take heat away from the meat leaving it stuck at a fixed temperature for a period known as the ‘stall’.
The stall will often set in at around 160 – 165° F. But it is not until the meat reaches these temperatures that it begins to breakdown the collagen. To really begin to break down the collagen you need to get the temperature up 180° F. Ultimately, to get the desired tenderness with these tougher cuts of meat we need to cook at these temperatures and above for a period of time, typically until they reach 205° F
Wrapping the meat at the stall point keeps the moisture and humidity around the meat, helping the temperature to continue to increase and to the point where the collagen will begin to break. Adding a bit of liquid while foil wrapping will further assist this improving the tranfer of heat to the meat more effectively than through air. By using the wrap method the meat will reach the desired temperature faster while better maintaining the moisture during the process. Just about every BBQ joint in Texas does their brisket this way which is a reason that it is often referred to as the Texas crutch.
Well, if it’s going to help get past the stall point and get the cooking finished a bit sooner why wouldn’t I do it?
The reason some folks will give you that they don’t do it is also valid. In the process of wrapping the meat you are in essence braising the meat which while expediting the process but will also cause the bark to become softened. In fact if you leave it in the foil to long the entire piece of meat will become mushy. Most folks that don’t wrap will instead mop or spray the meat to try to improve the moisture of the meat. Whether wrapped or not as temperatures climb above 140° F the juices in the meat will be pushed out. You can spray the meat to add moisture around the meat without sacrificing the bark. By cooling the outside you can slow the natural pressure pushing the juices out while the internal temperatures continue to rise. Remember that to some degree the liquid is always forced out of the meat with heating and this is why it is really important to rest the meat when it comes off the smoker. This will allow the liquids to resettle throughout the meat giving a juicy and more flavorful final product.
If you choose to wrap as many do all is not lost with your bark that has been established in the early parts of the cooking process. Yes it will soften if you wrap and increase the humidity around the meat. However, if you unwrap the meat and leave it on for a period longer you can re-establish the texture that you want. It is really important to monitor temperatures so as to not overcook the meat. You’ll need to see what works best for your smoker and style and determine the best time to unwrap and finish the meat. We often target 185° to 190° as the point with unwrap and finish when it hits 205° or so.
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