foil

I made my best pan of pulled pork yet today. The only weird part was that after wrapping the pork in foil and putting it in the oven to finish off, I noticed the juices leaked out of the foil and into the pan. When I went to pull it, the foil wasn't punctured, but dissolved a little bit. When I...

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...

When I started using the Maverick et-732 a little over a year ago, somewhere I saw the suggestion that it would be a good idea to wrap the wires in foil to keep them clean (see below). I've been noticing lately from various photos that I think I'm the only one doing this. I like the idea of...

So I've got a 14 lb brisket on the smoker and I think I'm through the stall. It's at 180 now but we're not going to eat for 5 hours or so. I was thinking of foiling it until 205 and then into the cooler with some towels, but was concerned about being done too early. Opinions? (Thanks in advance!)