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Old 12-05-2012, 03:29 PM   #16
somebody shut me the fark up.

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Join Date: 06-05-09
Location: Mooresville, IN

Originally Posted by bigabyte View Post
(wait a minute....what the FARK am I doing posting over here in Q-Talk???)

I foil often. Sometimes not, but usually do. There's absolutely no "must have" one way or the other, it's a preference.

I like it as a tool and option when I want consistency. Sometimes I just let the BBQ go without and it turns out great.

Sometimes I use butcher paper.

SOMETIMES, when things are taking longer than I want, I'll just foil to speed things up a bit (as Chris said, to push through the stall or speed up the cook by braising).

I like having it around as an option for sure. It's a great tool when you need it, as long as you understand what it will do for you, not unlike any other cooking tool.

It definitely doesn't HURT anything.

It's pretty much used ALL THE TIME in competition cooking and comp teams are all about consistency and control of cook times and temps, so that should tell you something right there.
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Old 12-06-2012, 08:04 AM   #17
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I wrap racks of ribs tightly in foil, generally with an added, liquid mixture for an additional profile.

I pan my pork shoulders, briskets and beef ribs then wrap them tightly with foil.

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Old 12-06-2012, 10:57 AM   #18
Knows what a fatty is.
Join Date: 08-24-12
Location: Boston, MA

My understanding is that foiling helps shorten "the stall" by preventing some of the moisture in the meat from evaporating. If this is true, wouldn't foiling result in moister meat?
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Old 12-06-2012, 11:37 AM   #19
somebody shut me the fark up.
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