This is not a dilemma, but a common issue among pit bosses both pro and home. Not necessarily related to any single cut of meat yet it does present the question. Whether you choose to wrap depends on if your priority is speed and tenderness or a crispy, smoky bark. The biggest consideration here is how much smoke do you want your meat to absorb? Too much is worse than not enough.
Wrapping pushes the meat through the "stall" (where evaporation temporarily halts temperature increases). It speeds up cook times, keeps lean cuts from drying out, and braises the meat for ultimate tenderness.
On the other hand, leaving the meat unwrapped allows smoke to continuously penetrate the surface, resulting in a deeper, crunchier bark. It prevents the "pot roast" or steamed texture that can happen when juices are trapped.
When wrapping the choices include both foil and peach butcher paper. Butcher paper, although keeping in moisture will be moisture soaked when finished. Yet this does not affect the moisture inside. It is referred to as 'peach' only due to color. Good BBQ wrapping paper is clearly marked.
For me it has always been a matter of choice, usually due to experience. I will break this down by cuts of meat for each application.
PORK
There are two cuts of meat here. For pork butt, spareribs and baby backs I use foil for all. I find the meat cooks best and retains moisture as well during the final stages of cooking with foil wrap. For ribs I remove from pit after 3 hours regardless of internal temps and add seasonings, etc. and wrap. For pork butt, after 160F internal I wrap.
BEEF
Beef encompasses both brisket, ribs, and picanha. Perhaps the most important is brisket. I cook brisket till 160F internal I wrap in peach butcher paper. Why? This product is produced specifically for BBQ. When finished the paper will be very soaked, but the product inside is PERFECTION for flavor, tenderness and plenty of moisture.
Beef ribs for us are Beef Plate Short Ribs, referred to as Dino Ribs. Big, meaty, and plenty they cook till internal temp is 205F and then removed from pit and wrapped in peach butcher paper to rest.
Picanha is the top of the rump, just above the sirloin, sometimes referred to as the Top Sirloin Cap. In my opinion this the best cut of beef I have ever tasted. We prepare this to be sliced rare and served sliced. We cook this to 120F internal, then wrap in peach butcher paper and return to pit.
I have never wrapped poultry. They cook much quicker and retain enough moisture and flavor regardless of smoke. Nor do I wrap sausages as they cook quickly enough and welcome the smoke for flavor.
In short, all of this is dependent on your own experience and tastes. I am always experimenting with all aspects of the pit. The spice of life, it is my labor of love.
"Good barbecue comes from experience, and experience—well, that comes from poor barbecue."
Cousin Woodman
