Quote:
Originally Posted by wayner123
What is controversial about foiling??  |
Different schools of thought on BBQing. One camp, often describing themselves as more traditional, tends to express feelings that the braising effect caused by the last few hours of cooking in foil results in an undesirable, over softened texture, some go as far as to call it cheating. Others will argue that the softer, moister texture of the more separated meat is more desirable and with the foil, the breakdown of the connective tissues happens much faster (which it does).
I've seen people debate the topic for pages and pages over days. Right up there with fat cap up or fat cap down and cello on or cello off.