I was watching a Food Network program on the best BBQ joints and I noticed something that got by me before: none of those places wrap their ribs or briskets in foil but most of them turn out food which is tender, moist and smoky. The only exception I saw was Mighty Quinn's BBQ in NYC. This one FN chef who I don't care for said it was the best BBQ joint in town. But what I saw was ribs with heavy black bark; a style I don't care for. The beef brisket looked absolutely dry to me; other joints on the same show did a much better job. I saw ribs and briskets which looked like what I produce in my MES 30, which filled me with pride.
Yes, I understand those joints aren't using small electric smokers and wood pellets, and some use those rotating carousel racks, but none of them used foil. So, this year I won't foil anything, not even a beef brisket, just to see if I can still produce moist, tender, and flavorful Q.