Boston butt tough...what happened?

[Nick2cd]

DId you use the plastic and if so when and at what temp?

I sure did. Small change though. I wrapped it in foil first, then plastic, then towel, then cooler for 2 hours. Worked great! Thanks for the tip. It was piping hot when it came outta the cooler.

[philpom]

DId you use the plastic and if so when and at what temp?

Just me rubbing two pennies together.... don't use plastic on the grill. I don't care if other people do it, so what. Sounds like a bad idea.....

[Nick2cd]

DId you use the plastic and if so when and at what temp?

Just me rubbing two pennies together.... don't use plastic on the grill. I don't care if other people do it, so what. Sounds like a bad idea.....

yeah, i would have to agree with you here. i rested the meat in plastic, but not directly. i wrapped it tightly in foil, then tightly in plastic wrap. this really worked well to seal in the moisture and keep everything extra tender.

[Tuckerjr]

Nick preheat you cooler with boiling water about a 1/2 hour before the meat comes off the grill. Dump water wrap meat in foil cover with towels. Seems silly to waste the money & time on plastic wrap. Never had a problem with moisture staying in the meat or it being cooled even after a 4 hour rest.

[GrillNewbie]

Hmmmm.... how about cooking bags wrapped in tin foil ?

The video i watched for baby backs and the 3~2~1 method used oven bags and foil for the "2" portion of the cook.

[IrvinF]

Six of one and a half dozen of the other.

EDIT: I'm not going to advocate cooking with or without the plastic wrap, but it something I'm going to try out. The cooking bags referred to earlier were not tightly sealed like cling wrap will be. Seems to me like if they are sealed up better it would be like pressure cooking and make whatever you are cooking more tender. I would not put the plastic or the outside of foil wrap if I were still cooking. If you stit the plastic on the grate it would melt in a heart beat I'm sure. I know it worked well on my small 4 lb butt I cooked and today I am going to try it on some baby back ribs. Next time maybe I will try it without and see what I like best.

My wife used to make chops in a plastic cooking bag in the oven with onions and BBQ sauce. She did put a tie wrap on the bag to seal it and it blew up like a balloon and never burst. Those chops were without a doubt the tenderest chops I have ever eaten. Some may say that isn't BBQ.

[Ross]

I've had real good success with cooking bags in the oven, especially turkey, I'm sure they would work in the kamado, possibly better than foil...


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[yo_quiero_fumar]

I've had real good success with cooking bags in the oven, especially turkey, I'm sure they would work in the kamado, possibly better than foil...


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Are they pretty flammable? On a said note, to Nick and Phil I personally just use foil and towels in a cooler when I rest big pieces of meat for extended periods of time, but for a short rest and without the cooler on a small piece of meat I just seal the open side of the foil in plastic. Doesnt make any sense to me that trapping steam and moisture, plus heat, in the foil could be a bad thing. But if you have a cooler, it does seem pointless to also wrap in plastic.