"SpikeDad" > wrote in message
...
> 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?

All a matter of preference, no "one" best way to do it.

Personally I'm against foil since if I wanted to steam my meat I can think
of better ways to do it then put it in foil in my smoker. My thought is that
foil is merely an accelerative in that the meat sits in juice and steam and
thus cooks more rapidly then if it were simply bathed in hot smokey air.
Actually in tat regard it's a combination of braising and steaming ... but
definitely not smoking.

But in the end if you achieve your goals then more power to ya.