Que-Tip: Wrap

by Kevin H. on September 4, 2012 · 1 comment

All I’m talking about is massively tenderizing your meat to absolute delicious perfection.

Pork Shoulder, Brisket, Pork Steaks, Ribs…wrap them all.  Start thinking about your BBQ as a three-step process:  Smoke, Wrap, Baste.  The first phase gets the smoke into the meat you want, the wrap phase gets your meat to the perfect tenderness, along with helping it reach the perfect internal temperature, and basting is the perfect finish.

Start wrapping.  Trust me.  You’ll love the results.

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Andrew September 4, 2012 at 5:13 pm

Done and Done.


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