Foil, Why, When and How???

[Steve Whiting]

I have never foiled my meat while cooking but I read about it being done alot here in the forum. Can someone explain to me why this is done, at what point it is done and is it as simple as just wraping the meat in foil or is there a trick to it?
Thanks and please excuse my ignorance in this matter.

 

[Steve Abrams]

Foiling can do several things. 1) shorthen cook time 2)make meat more tender (braising effect) 3) keep meat from burning / getting over done 4) keep Reynolds & Alcoa in business

When to foil is the question. Using foil in the 3-2-1 rib method is a no brainer. If you're doing a turkey or chicken and the wings & legs are getting too dark (on the verge of burning) foil them. Your butt or brisket is taking too long and guests are arriving in a few hours. Foil it for a while.

Then again you can make pretty little foil packets for your guests to take left overs home in.

 

[Rich Langer]

If you foil for too long, the meat tends to become overcooked, but not burnt - so folks think it came from me, not my friend Steve