If you use lower quality or leaner beef, then I’d recommend wrapping them to prevent drying. For smoked recipes like this, we prefer to get quality USDA Prime beef with a beautiful amount of marbling and fat so we usually skip the wrapping entirely. It really comes down to the quality or grade of meat you use. Q: Should I wrap the ribs with aluminum foil or butcher paper? Other wood chips we would suggest using are hickory or a blend with oak wood chips.
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