Resting butts & briskets...add liquid & foil

[Steve Petrone]

Has anyone tested to see if adding liquid to smoked meats resting in foil actually adds moisture to the roast?
It does give us juice to add to pulled pork after the rest but I question if any moisture entered the butt during the rest?
Is there any benefit to adding liquid to resting meat in foil?
Adding liquid to ribs mid cook will steam them/braise them-thats different.

Most of us don't believe in the 'seal in the juices', I'm wondering about this old habit too.

 

[Tommy B]

I do not add liquid to foil when resting meats. I do rest butts/briskets but it does soften the bark a bit which is not ideal in my mind. I wouldn't think the meat absorbs any thing you put in the foil.

 

[J Hasselberger]

I smoke briskets and butts with water in the pan and don't wrap during the cook. I usually just rest them uncovered on the counter until the internal drops into the 170s, then wrap tightly in heavy foil and do the cooler/faux Cambro rest (wrapped in towels) for at least 2 hours, preferably 3. When I unwrap there is usually very little juice in the wrap. I'm assuming that all the liquid is back where it belongs.

Adding liquid or not may be less important than the time of the rest -- the longer the better.