Hey all, this a real good thread and it is this kind of discussion that keeps me coming back to the SMF and believing in it.
I'm sure lots of folks read these posts and never reply, but they take away a little bit of something that will help them out or spark some interest later.
All of you all who contribute deserve a bit of congratulations for keeping the forum alive.
Well, congratulations on that! Nothing wrong with tinfoil at all...it's just a preference-thing and will definitely admit right off the bat it makes BBQ life a heck of a lot easier!
Absolutely! Once it's done, wrap that puppy in a couple turns of heavy duty foil and do the cooler-boogie! A couple of weeks ago when my kids did their first brisket, when it was done, we foiled it, wrapped it in 2 beach towels and put it in a cold oven since the big cooler was full of ice, beer and sodas.
It all came out good and was an excellent brisket.
I don't think that foiling it, wrapping it at the end is "braising" it since you are just trying to maintain heat at this point and let the juices redistribute. Braising is cooking
with steam, which is what foiling is when your meat is under fire and wrapped in foil and trying to achieve proper temp.
You have got that dead on, and correctly so! That's why there are so many different smokers, grills, cookers etcetera around. Each one fits a niche that serves the owner.
No worries on that; that's the way it is and the way we like it. I say this often....It is YOUR food, YOUR cooking and you are cooking it the way YOU like it. Nothing better than that!
Amen, brother! Smoke on!