Originally Posted by Mister Bob
Bover, I think that makes sense AND you need another beer, I know I do!
Anyway, Dr. Blonder's experiments provide a scientific explanation for something competition cooks have known for a long time from practical experience. Foil helps push you quickly through the stall so you can more accurately time your cook. Now we know why.
To the haters I say: If timing is not so important to you; if you like a crustier bark, or if you believe that braising isn't BBQ, then by all means don't foil! Nobody is trying to convert you!
Sometimes I foil and sometimes I don't, as the situation or my mood dictates. Variety is the spice of life after all!
I also would like to see an experiment that attempts to establish an optimum temperature (or temperature range) for tenderness when cooking a pork butt, or ribs, or a brisket.
BBQ, like all cooking, is a combination of art and science. I think the best cooks are well versed in both.
You have distilled it all down beautifully. Bottom line? Which do you like better? The French say it beautifully: Taste is a matter of taste.
Now how do we quantify that?