quote:Originally posted by thelostverse:quote:Originally posted by CSM:quote:Originally posted by thelostverse:quote:Originally posted by snipes:
I'm not a texas crutch guy
I never quite understand why people are anti-foil/butcher paper. To me, it's merely a tool that makes most BBQ taste better. It also happens to speed up the cooking time on some things, but if I'm BBQ'ing, I'm never in a hurry anyway.
I'm not specifically talking about you here snipes, your post just happened to catch my attention this morning. Good luck with the brisket - I'm still struggling with that particular cut myself.
if you leave the meat in the foil too long the meat gets mushy like it does when it's parboiled before being smoked, and falls of the bone when doing ribs, neither of which you want.
I'm in full agreement on mushy meat or ribs falling off the bone. But if that happens, it's not the foil's fault - that's just overcooking the protein. It's done when it's done - not at a certain preconceived time.
True, but my point was it makes it harder to monitor. You have to be very precise with foil. It can go from perfect to overdone in an instant.