How to Smoke Meat to Perfection, Bradley Newsletter

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I thought I would share this from the latest newsletter. Here is the link.

https://www.bradleysmoker.com/blog/2020/11/...tm_source=Email

SDC

Thanks for sharing. I agree with the author of the article. 3 and 5 changed everything in my case.

Thanks for the link Ralph.

Cheers
Kerry

yes, thanks Ralph. Almost time to do some cheese.

Question: For the 3-2-1 method, how do others typically cover their meat - loosely tent with foil, cover loosely with butcher/parchment paper as noted in the article, completely seal tightly with foil, other??

If you're loosely tenting with foil/paper, are you just laying it across the meat that is sitting on the racks?

I've always felt like it is weird to wrap or seal the meat if it's in the smoker. Doesn't that negate the entire reason for having it in a smoker??

Just curious on what some of you others do.

Cheers,

I cannot comment on 3-2-1, as I have never done it with anything I have smoked.

When I did my brisket the other month, I did wrap it tightly in foil when I took it out of the Bradley then into the reqular oven (Texas Crutch Method)to get the high meat temp I wanted.

SDC

Thanks for the reply. I've done the same a few times when the internal temp stalls and I don't feel like waiting another 2, 3, 4,.... hours to finish I've also wrapped tightly in foil and onto the bbq to avoid that lag in the process. Definitely need to do it with brisket, in my experience. But I haven't had to to do that very often and I feel like it defeats the purpose of being on a smoker.

Again, just curious to know what others do out there. I may try the 3-2-1 ribs. Nice thing with the Bradley is you can stop the smoker from feeding wood during the 2 hr wrap.

Cheers,