<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">It aids in retaining moisture </div></BLOCKQUOTE>
Larry, can you be more specific? It seems logical, but are we talking about surface dryness or internal moisture?
I'm thinking careless use of foil might lead to a temp over shoot. Over cooked meat will be dry regardless of the cooking method (even boiling).
I am stuck on this idea that internal moisture is internal moisture and you got to be crafty to add to it or to keep from losing it. Its not as simple as: "mop meat to keep it moist." </div></BLOCKQUOTE>
What I mean is, if you foil in the 160º-165º range, your brisket is braising in it's own juices, while they render into the foil. Then during the resting process, the meat will reabsorb most of the rendered juices, therefore retaining it's natural moisture. Does that make sense? The downfall, is it does somewhat soften the bark.
Foiling as you say can indeed cause overshooting of temps and WILL do so if it is not done correctly.
I think from a moisture standpoint, 'mopping' is a waste of time and does absolutely nothing as far as adding moisture is concerned. It will however add some flavor. But, in the big picture, from flavor or moisture points of view, basting, mopping, spritzing gives you minimal bang for your buck if you will...Just my opinion though!