Wall-to-wall BBQ shows this past week on Food TV. I enjoyed watching and
would love to be able to give up working and just cook BBQ all summer
(never going to happen 8-)

Anyways, I noticed that more than a few of the cooking teams used foil
on the meat during their competitions. As a matter of fact, a winning
person said her cooking method was 2 hours cooking without then 2 hours
with foil. (And then lots of sauce to boot).

Is this just an aberation of competition BBQing? Most of the folks here
seem to be against foiling the meat while cooking (maybe just wrapping
up after cooking to keep warm). Is this some defect in BBQ judging that
requires overly tender meat and very saucy?