re: What's a good brisket rub?

quote:

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wrap the ribs in foil? Why would you, why would you not?

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Here are a couple more reasons for wrapping.

Previously mentioned:
wrap for tenderness

Because butter, brown sugar, water, juice, wine, beer, coke, apple juice etc. can be added for extra flavor to go along with the steam.

don't have to worry about burning the meat

More information from Amazing ribs on the Texas crutch:

"practically all the top competitive barbecue teams use this technique for ribs, pork shoulder (butt), and brisket. It helps make meat more tender and juicy. It also has the added benefit of speeding the cooking process. It is a routine step in competition where every little incremental improvement is needed and if you are chasing that big prize money, you have to go for it.

The liquid mixes with the juices that drip from the meat and gently braises the meat. The liquid transmit heat to the meat better than air, speeding cooking.

the crutch prevents surface evaporation from the meat. Evaporation cools the meat, and that is what is responsible for the infamous "stall" a period of several hours where the meat's internal temp plateaus and beginners start to panic. With the crutch, the meat finishes cooking faster."



Over the years I have read enough about wrapping from people who smoke meat a lot more than I do and have seen every episode of BBQ Pittmasters and BBQ Pit Wars at least twice and have been convinced to do it. I wrap everything I smoke except for poultry.