Doc Blonder says to wrap tightly to minimize air gaps which act as insulators from the smokers's heat. Thus it takes longer to power through a stall. Plus tightly wrapping helps prevent the weight of the juices from tugging the foil open.
He also says that the smallest opening in the foil can result in a relatively large evaporative loss of moisture and that using a foil-covered pan lengthens the cook time due to all of that insulating air surrounding the meat.
For or more great info, read this article:
http://www.genuineideas.com/Articles...thecrutch.html
Other comments I've heard here on The Pit is that wrapping tightly helps prevent that pot-roasty flavor and texture that sometimes happens with more loosely-covered meat.
Kathryn
He also says that the smallest opening in the foil can result in a relatively large evaporative loss of moisture and that using a foil-covered pan lengthens the cook time due to all of that insulating air surrounding the meat.
For or more great info, read this article:
http://www.genuineideas.com/Articles...thecrutch.html
Other comments I've heard here on The Pit is that wrapping tightly helps prevent that pot-roasty flavor and texture that sometimes happens with more loosely-covered meat.
Kathryn
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