Greetings, new guy here, question on my extended rests using commercial food wrap ("Saran Wrap") v. traditional foil. Commercial wrap can reheat up to 300*. I'm not worried about the effect of plastic on my food, having read up on it and thus far found no discernible taste. I do like what I feel is better moisture retention in the wrap. Just curious what you bbq competition types feel about using wrap for my brisket and shoulder long rests? Do competition guys use foil only, or wrap?