I'm following another person's thread for smoking a bottom round roast. They said that they smoked until IT = 140. Then they pulled the meat out of the smoker, foiled it and let it rest for about 45 mins.
When they say, "foiled it" do they mean to tent the meat with foil on a platter or do they mean to wrap it tightly in a double layer of foil ?
I'm thinking it's the wrap it tightly but wanted to confirm ? (my guess is that would preserve moisture)
When they say, "foiled it" do they mean to tent the meat with foil on a platter or do they mean to wrap it tightly in a double layer of foil ?
I'm thinking it's the wrap it tightly but wanted to confirm ? (my guess is that would preserve moisture)