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I wrap differently, depending on what I’m cooking. Pork, especially ribs, get rapped in foil with additions like pats of butter and Red Clay hot honey sauce. Briskets just get wrapped with pink butcher paper. I’ve not (yet) tried the tallow foil boats for brisket, but some think they are the next best thing for briskets.When wrapping with Butcher paper do you add what ever ingredients when wrapping like you would with aluminum foil, things like butter, hone, brown sugar ect..
Do you do that with ribsThe short answer is yes. For me butcher paper does not wrap very tight so I cut it big and try to have the outside edge fold under the side I want on the bottom, it’ll make more sense when you try it. I have no problem putting butter, brn sugar, and such in with the meat, just need to think it through a bit. I’m not a tallow or other stock so no experience with that in paper. The closest I get is honey are a few spritzes of whatever.
have never wrapped a butt so no help there either.
Yes, brisket gets wrapped in paper as is.Do you do that with ribs