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To be honest.Yeah. I often use butchers paper for a brisket wrap as it still let's smoke in. Just doesn't let massive amounts in.
With pork ribs, I could live without the smoke if I got the texture and moisture of the meat right.
If wrapping them in butchers paper at the start will achieve that, I'll be happy.
And you can always add liquid smoke to get a smoke taste if it comes to that.
I'm really open to that method.
I had heard about it before.
The critique was that wrapping first tended to stew the meat a bit.
But like I said, till you try something you can't really fault it yourself.
And trying new things is half the fun.