Too late to foil?


 
MattP

MattP

TVWBB Super Fan
Wondering, do cooks reach a point where they're too late to foil?

For example, I've got a chuck roast on right now. It's been there for three and a half hours. I'm starting to get hungry, but it's nowhere near the tenderness I need for shredding. Thinking that if I foil the sucker it'll help move things along.

Can I foil it now, or is it too far along in its cook?
 
Don't think it is ever too late to foil...it just contains the heat and steam. If you do it too early you lose the smoke and bark. You should be good...
 
Matt,

It's never too late to foil.
ONLY time it's too late is when the meat is already overcooked ;)
 
Good deal. I'll let it go 20 more minutes, which will put it at 4 hours. Check tenderness, and make my call.
 
Matt,

Be especially alert with any foiled meat. Its internal temperature will rise must faster when foiled. Very easy to overcook.
 
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