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Re: Best time to foil wrap
Posted: Tue Sep 11, 2018 3:00 pm
by k.a.m.
bsooner75 wrote:KAM - do you add any liquid to the pan? I keep meaning to try your method. Mainly so my wife can continue to tell me I can’t leave well enough alone and never do anything the same way twice :)
Also - do you open it back up at the end to set the bark or is it seem to be set when you pan?
On choice and select briskets I will add one cup of Swanson's beef broth to the pan. I let the briskets rest for two to three hours then uncover for an hour to set the bark. They are either in my cambro or oven on warm when I set the bark the brisket needs to be back down to around 160°to get slices like you see.
I hope this helps.
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Re: Best time to foil wrap
Posted: Tue Sep 11, 2018 4:09 pm
by bsooner75
Thank you!
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Re: Best time to foil wrap
Posted: Wed Sep 12, 2018 6:49 am
by Tasso-Hunter
This is a very interesting discussion...I have some doubts about the risk of overcoocking the meat by wrapping up into the foil. I mean: ok just pull away brisket at almost 200 F internal temp...but what about ribs? How do you make sure to stop coocking the ribs at the right moment without using a thermometer?
Re: Best time to foil wrap
Posted: Wed Sep 12, 2018 6:53 am
by woodenvisions
I check the Angle of the Dangle and trust that for Ribs
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Re: Best time to foil wrap
Posted: Wed Sep 12, 2018 7:04 am
by OldUsedParts
Re: Best time to foil wrap
Posted: Wed Sep 12, 2018 8:08 am
by Tasso-Hunter
You’re right but at the same time is very easy to get them overcoocked...and that’s a awful situation
Best time to foil wrap
Posted: Wed Sep 12, 2018 8:10 am
by bsooner75
Tasso - it is very easy to overcook ribs in foil. That’s why you will see members repeatedly remind those asking advice that 3-2-1 is a guide but be flexible and don’t insist on using those times. 2-2-1 and 2-1-1 are used many times depending on rib type and temp.
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Re: Best time to foil wrap
Posted: Wed Sep 12, 2018 8:17 am
by OldUsedParts
What Sooner said is very true, however, I always cook my Ribs on my Pellet Cooker and ?seem? to have pretty good control of the temps during a 3-2-1 .
Once again Smoking and BBQing have as many Participants and there are Opinions so play around and see what fits you best.
My last two racks have been very tender ?maybe too tender? and I had to remove them with spatulas at the end of the Cook. However, the Wife loved them.
Re: Best time to foil wrap
Posted: Thu Sep 13, 2018 6:02 am
by Txdragon
bsooner75 wrote:KAM - do you add any liquid to the pan? I keep meaning to try your method. Mainly so my wife can continue to tell me I can’t leave well enough alone and never do anything the same way twice :)
Also - do you open it back up at the end to set the bark or is it seem to be set when you pan?
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K.A.M. appears to have the same finishing method I do; pan and wrap! I add about half to 3/4c of some sort of liquid, usually just enough to cover the bottom of the pan. When I pull the brisket to rest, I empty the liquid from the pan and let the fat rise to the top and get rid of it. Then the au jus left behind gets turned into sauce of some sort.
Re: Best time to foil wrap
Posted: Thu Sep 13, 2018 10:38 am
by Tasso-Hunter
OldUsedParts wrote:What Sooner said is very true, however, I always cook my Ribs on my Pellet Cooker and ?seem? to have pretty good control of the temps during a 3-2-1 .
Once again Smoking and BBQing have as many Participants and there are Opinions so play around and see what fits you best.
My last two racks have been very tender ?maybe too tender? and I had to remove them with spatulas at the end of the Cook. However, the Wife loved them.
ahaha using the spatulas to pull the ribs away it means they were almost melting on the grill...of course they were tender
anyway...you know what? I hate all the times that happens the same to me...I want pull them away at the right concistency and that is so difficult...even because all the times you get the ribs from the butcher's shop they are different. it means is almost impossible to standardize the procedure
Re: Best time to foil wrap
Posted: Thu Sep 13, 2018 11:11 am
by Fooldancing
I have yet to try ribs. For fear of sounding like the beginner that I am, what is the 3-2-1 method?
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Re: Best time to foil wrap
Posted: Thu Sep 13, 2018 11:58 am
by k.a.m.
Fooldancing wrote:I have yet to try ribs. For fear of sounding like the beginner that I am, what is the 3-2-1 method?
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3 hours open on the cooker 2 hours foiled and then 1 hour back open to tighten up.
This works ok if your cooking 225° to 250° but if you are cooking at higher temps your ribs will be over cooked.
I cook between 275° and 325° and go 2 hours open and 1 to 1.5 foiled then rest in foil vented for 30 minutes. I then open the foil and glaze then back on the cooker for 15 minutes.
Re: Best time to foil wrap
Posted: Thu Sep 13, 2018 12:14 pm
by Tasso-Hunter
k.a.m. wrote:Fooldancing wrote:I have yet to try ribs. For fear of sounding like the beginner that I am, what is the 3-2-1 method?
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3 hours open on the cooker 2 hours foiled and then 1 hour back open to tighten up.
This works ok if your cooking 225° to 250° but if you are cooking at higher temps your ribs will be over cooked.
I cook between 275° and 325° and go 2 hours open and 1 to 1.5 foiled then rest in foil vented for 30 minutes. I then open the foil and glaze then back on the cooker for 15 minutes.
I don’t understand what you mean with “then rest in foil vented for 30 mins”...do you take them out of the grill, still wrapped, and let them rest? Then, you put them into the grill again and glaze?
Why do you do that?
Re: Best time to foil wrap
Posted: Thu Sep 13, 2018 2:02 pm
by Txdragon
Tasso-Hunter wrote:k.a.m. wrote:Fooldancing wrote:I have yet to try ribs. For fear of sounding like the beginner that I am, what is the 3-2-1 method?
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3 hours open on the cooker 2 hours foiled and then 1 hour back open to tighten up.
This works ok if your cooking 225° to 250° but if you are cooking at higher temps your ribs will be over cooked.
I cook between 275° and 325° and go 2 hours open and 1 to 1.5 foiled then rest in foil vented for 30 minutes. I then open the foil and glaze then back on the cooker for 15 minutes.
I don’t understand what you mean with “then rest in foil vented for 30 mins”...do you take them out of the grill, still wrapped, and let them rest? Then, you put them into the grill again and glaze?
Why do you do that?
Take them off the cooker then slit (or open the top a little) the foil to make vents and let them rest for 30 minutes.
Re: Best time to foil wrap
Posted: Thu Sep 13, 2018 7:04 pm
by Fooldancing
Thank you, I'll definitely have to try that.
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