There are a number of reasons for the “wrap”–First, you don’t get the “over smoke” effect, where you think you’re biting into charcoal when you eat the meat (made that mistake once); Second, you trap moisture in the meat after it reaches the plateau temp (around 170) to finish it without losing all of those savory juices coming off of the meat. I’m not an expert, but I’ve trial-and-errored it enough to know some things (without staying at a hotel)
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There are a number of reasons for the “wrap”–First, you don’t get the “over smoke” effect, where you think you’re biting into charcoal when you eat the meat (made that mistake once); Second, you trap moisture in the meat after it reaches the plateau temp (around 170) to finish it without losing all of those savory juices coming off of the meat. I’m not an expert, but I’ve trial-and-errored it enough to know some things (without staying at a hotel)