Robbie Shoults, a celebrity chef and barbecue expert, emphasizes the importance of marinating meats with a dry rub before grilling. He advises preparing the smoker and reaching the correct internal temperature before wrapping meats in brown paper to maintain moisture and flavor during cooking. Wrap meats like brisket, pork butts, and ribs in butcher paper to protect their bark while keeping them warm for serving. Proper preparation, including slow cooking and sufficient resting time, ensures a delicious barbecue experience.
Remember, barbecue is always low and slow, so start early enough to give yourself plenty of time to create the best and most memorable product.
If using a wood-burning smoker or a pellet smoker, once you get the meat to the desired temperature, you can pull it off and wrap it in brown paper.
The paper will help insulate your meat and keep it nice and moist while you're holding it over for your big party.
Butcher paper allows the meat to breathe and protects the bark.
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