However, there is a huge difference between light spritzing and wrapping with a half cup of apple of juice. The paper can stand up to a light spritz with apple cider vinegar/water before a wrap. However, it depends on how much liquid you're using. Liquid wrapping with butcher paper isn't possible as it's permeable/porous. Personally, I like to wrap ribs with butcher paper, pork butt with foil, and I now foil boat all my briskets. The way in which you wrap your meat will end up coming down to personal preference. Keep in mind something spritzing meat induces evaporation/cooling and is used for reasons other than adding moisture and maintaining humidity levels Spritzing attracts smoke and can improve flavor. Many people even introduce a water pan to add moisture to meat. ![]() Meaning, moisture can't evaporate which increases surface temperature. Inversely, low humidity levels cause the meat sweat/moisture to evaporate which cools the surface of the meat and can induce a stall.įor this same reason, people use a Texas Crutch.īy wrapping the meat you effectively increase the humidity level of the environment for the meat. ![]() Meaning, in areas where there are high levels of humidity, the moisture/meat sweat cannot evaporate off the surface of the meat which results in a high surface temperature. When there is high humidity or more water vapor in the air, it feels hotter because the sweat from our body is unable to evaporate. However, you can think of humidity levels similar to that of our skin. ![]() Humidity inside smokers is a highly debated topic.
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