Hey Dr., thanks for taking the time to answer questions here!
I'm wondering about smoke time and cooking time, and how it relates to the use/misuse of foil. There are a lot of people who believe that meat (brisket, pork shoulder, etc.) will stop "absorbing" smoke (and thus smoke flavor) after a certain temperature. Thus, many belive using foil after the meat has reached a certain temperature will not affect the taste of the meat, as far as smoke flavor goes. I'm wondering what your opinion of this is, and what your thoughts are on using foil...not only for competition, but as well as for guys like us? Do you think that decreased cooking time is worth foiling, and what affect does it have on flavor?
I'm wondering about smoke time and cooking time, and how it relates to the use/misuse of foil. There are a lot of people who believe that meat (brisket, pork shoulder, etc.) will stop "absorbing" smoke (and thus smoke flavor) after a certain temperature. Thus, many belive using foil after the meat has reached a certain temperature will not affect the taste of the meat, as far as smoke flavor goes. I'm wondering what your opinion of this is, and what your thoughts are on using foil...not only for competition, but as well as for guys like us? Do you think that decreased cooking time is worth foiling, and what affect does it have on flavor?