The art of wrapping for low 'n slow barbecue

In the realm of low 'n slow barbecuing, patience is an absolute requirement. Hours melt away as meat tenderly cooks, but there's a secret weapon many pitmasters employ to enhance flavour, texture, and overcome obstacles: wrapping the meat. Let’s unwrap (pun intended) this technique to understand its true magic.

1. Why wrap meat in low 'n slow barbecue?

Overcoming the Stall: The stall is a plateau in meat’s internal temperature, often caused by evaporative cooling. Wrapping reduces this evaporation, helping push through this phase quicker.
Moisture Retention: A wrap can help trap in some of the meat's natural juices, ensuring the end result is tender and moist.
Flavour Infusion: If you're adding liquids or seasonings during the wrap, it can help deepen the flavours, as the meat is essentially braising in its juices and any added elements.

2. When to wrap?

Look for the Stall: For many cuts like brisket or lamb shoulder, a common time to wrap is during the temperature stall, usually when the internal temperature is around 150°F to 170°F. For a large cut like a brisket, it will be around the 4 to 6 hour mark.

Visual Cues: Typically, the higher the marble score on the meat, the less likely you are to wrap as the marbling will help baste the meat throughout the cooking process. Instead of wrapping, you may consider boating.

If you're not strictly going by temperature, another sign it's time to wrap is when the meat has a rich, mahogany colour, indicating a good bark has formed.

3. How to Wrap – Different Methods

Aluminium Foil: Often termed the "Texas Crutch," wrapping with aluminium foil is a common method. It retains moisture well but can soften the bark a bit.

How-to: Place the meat in the centre of a large sheet of foil. If you're adding liquids (like apple juice, broth, or even beer), pour it over now. Tightly wrap the meat, ensuring there are no leaks.

Butcher Paper: This method retains some of the meat's moisture but still allows it to breathe, ensuring the bark remains intact.

How-to: Much like foil, place the meat in the centre of a large sheet of butcher paper, fold the paper over the meat, and wrap it tightly. The butcher paper is typically more permeable, allowing for a smokier flavour while retaining a crispy bark.

No Wrap: Yes, this is an option too! Some purists believe in letting the meat smoke unwrapped throughout, arguing that this method produces the best bark.

Boat: If your meat has a good amount of marbling, you could opt boat it. In essence, it's a foil platter or 'boat' for the meat to sit in. This allows all the juices to be captured in the foil and the meat to braise while continuing to build bark.

How-to: Lay out 4 large sheets of tinfoil, around 1 metre long. Arrange them in a star formation and place the meat in the middle. Create a ‘boat’ by rolling the edges like a stuffed pizza crust towards the meat. Place it back on the grill. The boat will catch the juices and the brisket will braise. Check out the video above for a full tutorial.

Additional Tips

Fat Side Up or Down?: When wrapping, especially with brisket, consider which side of the meat has the fat cap. Some pitmasters prefer fat side up, so as the fat renders, it seeps into the meat. Others argue for fat side down to protect the meat from heat. The choice can depend on your cooker's heat source.
Don't Forget to Rest: After cooking, even if you've wrapped your meat, always allow it to rest before slicing. This lets juices redistribute, ensuring a moist bite.

Wrapping in the world of low 'n slow barbecuing isn't just about hastening the cook or overcoming the stall; it's a technique that can profoundly influence flavour, texture, and moisture. Whether you're team foil, butcher paper, or no wrap at all, understanding the when and how of this technique will empower you to make the best choice for your barbecue masterpiece.