So how many of you foil your briskets, ribs and pork butts. i have tried both and cannot really tell that much of a difference. The only benefit i can see is that you might get more moisture, but if you inject it should it not matter?
I've been trying to go without foil lately and have been happy with the results. The less I have to do and the less I have to handle the meat the better.
I used to, but I don't anymore. I will smoke briskets in an open pan, so I can make a bit of a braise, but that is it. I keep the foil for the drip tray and the F in FTC..
I foil pork butt unless Im cooking 30 of them on the meadow creek....I used to foil at 185 now I foil at color...when they get the color I like I foil them (learned that from Johnny Triggs on the set of Pitmasters.) I cook my brisket in a cast iron pan and foil to color in comp we dont foil our strube ranch wagyu brisket...but foilf ribs and butt
Ribs if its comp always....at home its 50/50 I like them both ways....